Crab and rice are always a great combo for me. Here’s a super easy and delicious donabe crab rice I’ve been making quite often. For a casual supper during a week, there is no need to go for a premium kind, like Dungeness crab, but it’s important to use a high quality crab meat, so you can savor the natural and clean sweetness of it. Luckily, I find a reasonably priced tinned kind from a local fish market. I like to finish with some snow peas and herbs, but feel free to change or omit the toppings. Happy Donabe Life!
Equipment
Kamado-san 3 rice-cup sizeServings
4 - 5Ingredients
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 1/2 cups (360 ml) water
- 2 tablespoons usukuchi shoyu (light-color soy sauce)
- 1 packet vegetable dashi powder
- 8 oz (220 g) high-quality crab meat
- Some blanched and sliced snow peas, dill and thinly-sliced green onion, for garnish
Procedure
- Combine the rice, water and usukuchi shoyu in a donabe. Let the rice soak for 20 minutes.
- Tear open the packet of the dashi powder and add to the donabe. Spread the crab meat evenly on top.
- Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 – 12 minutes.)
- Turn off the heat and let it stand for 20 minutes.
- Uncover and gently fluff the contents with a rice paddle. Garnish with snow peas and herbs and serve.
