Steps

1. Trim the root ends of 1 Green Onion stalk and cut into pieces about several centimeters long, matching the size of the small imitation crab sticks.
   🕒 03:05
2. Trim the root end of 1 Eringi Mushroom stalk and cut into strips the same length as the Green Onion.
   🕒 03:15
3. Skewer the tough parts of the Green Onion, Eringi Mushroom, and 4-6 small imitation crab sticks in order.
   🕒 03:48
4. Cut the 2 large imitation crab sticks in half diagonally into bite-sized pieces.
   🕒 04:12
5. Lightly coat the skewered small imitation crab sticks and vegetables, as well as the diagonally cut large imitation crab sticks with all-purpose flour.
   🕒 04:43
6. Whisk 1 large egg with a pinch of salt.
   🕒 05:18
7. Heat half of the 2 tbsp Sesame Oil in a frying pan over medium heat. Dip the flour-dusted skewers and imitation crab sticks into the beaten egg and arrange them in the pan, placing the side you want to be the top for plating face up. Cook over low heat to prevent burning.
   🕒 05:27
8. Flip and cook the other side until golden brown. The first side should be cooked just enough to set the color nicely. Transfer to a cooling rack once cooked.
   🕒 06:16
9. Add the remaining Sesame Oil to the frying pan and cook the imitation crab sticks in the same manner. Adding Shungiku leaves (as needed) while cooking adds a nice touch of color.
   🕒 06:43
10. Sprinkle a pinch of White Sesame Seeds over the cooked Kani Kama Jon.
    🕒 07:44
11. Plate the skewers and serve with a dipping sauce made by mixing 1 tbsp Soy Sauce and 1 tbsp Vinegar.
    🕒 00:00