Experience the fluffy and melt-in-your-mouth texture of this Crab Stick 'Kanitama'. The key to success lies in Chef Wakiya's technique of 'barely cooking' the eggs and a secret chicken soup. This dish is incredibly delicious with just crab sticks and eggs, and adding vegetables makes it even more authentic. Enjoy restaurant-quality Chinese food at home!
Ingredients
Main Ingredients (2 servings)
- Eggs 3
- Crab Sticks 40g
- Dried Shiitake Mushroom 1
- Bamboo Shoot 20~30g
- Green Onion 5cm
- Ginger, thinly sliced 4-5 slices
- Chicken Soup 70ml
Seasonings
- [A] Salt (pinch)
- Pepper (pinch)
- [A] Cooking Sake (Rice Wine) 1/2 tsp
- Taihaku Sesame Oil 1.5 tbsp
Steps
- Thinly slice the green onion lengthwise, then diagonally. The core part can also be used.
- Finely julienne the ginger slices (about 4-5 slices).
- Finely julienne the dried shiitake mushroom.
- Julienne the bamboo shoot into bite-sized pieces.
- Shred the crab sticks by hand, ensuring the fibers separate well.
- Crack 3 eggs into a bowl, add a pinch of salt and a pinch of pepper, and whisk well.
- Add the prepared green onion, ginger, bamboo shoot, and shiitake mushroom to the egg mixture and stir.
- Once the eggs start to turn white, add the shredded crab sticks and mix thoroughly.
- In a separate bowl, prepare the chicken soup (70ml). Mix in a tiny pinch of salt and 1/2 tsp of Cooking Sake (Rice Wine).
- Pour the prepared chicken soup into the egg mixture and mix gently to incorporate. This soup will make the 'Kanitama' extremely tender.
- Heat 1.5 tbsp of Taihaku Sesame Oil in a frying pan over high heat until it just begins to smoke.
- Pour the egg mixture into the hot pan all at once and quickly stir with a ladle about 5 times.
- When the eggs are fluffy and semi-cooked, remove from heat and transfer to a plate. The key is to remove it from the heat when you think it might be *too* early, as the residual heat will continue to cook the eggs.
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