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Japanese Crab Rice Porridge

  • 2 cups cooked Nishiki Premium Medium Grain Brown Rice
  • 1 Japanese dashi (dry) soup pack
  • 2¼ cups water
  • 1 tbsp Kikkoman soy sauce
  • Heaping ¼ cup flaked crabmeat
  • ½ leek or 1 scallion, chopped
  • 2 eggs, lightly beaten
  • Mitsuba leaf or watercress for garnish
  1. In a large pot, bring the dashi pack and water to a gentle boil.
  2. Remove the dashi pack.
  3. Pour in the soy sauce and bring to boil again.
  4. Sprinkle in the chopped leek (or scallion) and cook for 1 to 2 minutes.
  5. Stir in the rice and crab. Simmer for 3 minutes.
  6. Add the eggs. Allow the eggs to congeal.
  7. Use chopsticks (or a wooden spatula) to mix the congealed eggs in a big round stroke. Garnish with Japanese mitsuba leaves or watercress.
Dish Type / Ethnic Cuisine