When you manage to find crabmeat that is still in the shell, try this delicate but tasty kayu.
â¢ 80g Japanese-style or brown rice
â¢ 200g crabmeat in shell
â¢ 100g Chinese cabbage, chopped
â¢ 600ml Dashi ( 106) – secondary or water
â¢ 2 tablespoons sake
â¢ 1/2 teaspoon salt
â¢ 2 tablespoons light soy sauce
â¢ 1 egg, lightly beaten
â¢ 2 spring onions, finely chopped diagonally
Wash and rinse the rice under cold, running water until the water runs clear and set aside in a sieve to drain for at least 30 minutes.
Meanwhile, shell the crab and pick out the crabmeat. Put the rice, crab shells and Chinese cabbage, along with the dashi, in a heavy-based saucepan and bring to the boil over a high heat.
When it is boiling and begins to boil over, reduce the heat to medium-low and cook for 25-30 minutes. Discard the crab shells and add the crabmeat. Season with the sake, salt and soy sauce and let it return to the boil.
Pour in the egg and stir to swirl. Turn off the heat when the egg begins to set. Ladle into two warm bowls, garnish with the spring onions and serve immediately with chopsticks.