Soft and Fluffy Crab Egg Rice Bowl

Kani Tama Donburi
  • By
    Reiko Kono
  • Time
    5 minutes
Soft and Fluffy Crab Egg Rice Bowl

A healthy recipe in only three steps-- a great dish that can be prepared with children. Green onions, rich in vitamins, can be added as a condiment. The sweetness of the green onion is enhanced when cooked, helping children learn to love their vegetables. This is an easy recipe that tastes great with a bowl of rice, warming the body and soul. Give it a try with your children!

Nutrition per Serving
  • Calories
    447
  • Sodium
    700mg
  • Fat
    13g
  • Protein
    14g
  • Carbs
    66g
  • Fiber
    3.5g
  • Cholesterol
    255mg

Ingredients

Servings
-
2
+
Imperial
  • Eggs
  • a little Salt
  • a little Pepper
  • 1.06  oz Green onions/scallions
  • 1.76  oz Shimeji mushrooms
  • sticks Crab stick (kanikama / imitation crab)
  • tbsp Sesame oil
    • A
    • 0.42  cup Water
    • 0.5  tbsp Granulated chicken soup stock
    • tsp Sugar
    • tbsp Potato starch
  • bowls Cooked rice

Instructions

Step 1

Cut green onions into diagonal slices. Remove the pith from shimeji mushrooms and separate into small bunches, Break up crab sticks. Heat sesame oil in a frying pan over medium heat and saute green onions, shimeji mushrooms and crab sticks.

Soft and Fluffy Crab Egg Rice Bowl

Step 2

Break the eggs into a bowl, season with salt and pepper and mix. When the vegetables from step 1 have softened, add the egg mixture and stir 3~4 times.

Soft and Fluffy Crab Egg Rice Bowl

Step 3

When the eggs are half-cooked, add the mixture of ingredients (A). When the mixture has thickened, pour it over the rice in a bowl.

Soft and Fluffy Crab Egg Rice Bowl

Tips

  • The green onions can be substituted with komatsuna, bok choy, or Chinese chives.
  • The green onions can be cut with kitchen scissors if little children will be cooking.
  • Since the potato starch will sink to the bottom of the pan, mix seasonings (A) well just before adding to the pan.
Reiko Kono
Doctor / Culinary Expert

A doctor who’s also a mother of a ten year-old daughter, Reiko has made contributions on the theme, "disease prevention that starts in the kitchen", proposing simple and delicious health recipes that can be realized by busy parents. Her goal is to spread preventive medicine to the home from the viewpoint of food. She also works in health and dietary education for children as it is important that correct knowledge of foods and health starts at a young age. Her motto is "sharing healthy, delicious and easy to make dishes for everyone".