How to Prepare Super Quick Homemade Japanese-Style Crab Soup with Chikuwa
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Japanese-Style Crab Soup with Chikuwa. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Japanese-Style Crab Soup with Chikuwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese-Style Crab Soup with Chikuwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese-Style Crab Soup with Chikuwa is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Japanese-Style Crab Soup with Chikuwa using 16 ingredients and 6 steps. Here is how you can achieve it.
I made this with ingredients I had at home, and the flavor suits my kids' tastes.
My family uses chopped chikuwa and shimeji chopped slightly large. Recipe by Uenoshokudo
Ingredients and spices that need to be Get to make Japanese-Style Crab Soup with Chikuwa:
- 2 Eggs
- 1 Chikuwa
- 1 the same amount as the chikuwa Mushrooms (I used shimeji this time)
- 1/4 Carrot
- 1 as much (to taste) Green onion
- 1 tbsp Katakuriko
- For marinating:
- 1 tsp Sake
- 1 dash Soy sauce
- 1 dash Pepper
- Sauce ingredients:
- 200 ml or 1 dash less Water
- 5 shakes Chinese soup stock
- 1 1/2 ~ 2 tablespoons Tomato ketchup
- 1/2 tsp Sugar
- 1/2 tsp Soy sauce
Steps to make Japanese-Style Crab Soup with Chikuwa
- Cut the chikuwa and shimeji mushrooms into any size you like. Grate the carrot later. Cut the green onions into small pieces.
- Crack an egg into a bowl and whisk, add in the chikuwa and shimeji mushrooms, grate the carrot, and mix it in. Add in the seasoning ingredients, and stir some more.
- Coat a frying pan with cooking oil. Pour in the egg mixture, and flip it over once it has turned slightly golden brown, fry it on the other side, and put it on a plate.
- Add the sauce to the same frying pan, bring it to a boil, and add in the katakuriko dissolved in equal parts water to thicken the sauce.
- Add in the green onions whenever you wish. You can add them in after the sauce has thickened, or you can sprinkle them on top of the the plate as a finishing touch!
- Done!
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