The authentic ‘Crab Takikomigohan’ is cooked with some Crab Legs, but it’s not easy for me to find Crab Legs where I live. Using a small can of Crab Meat, this rice dish can be made quickly and easily, and it is delicious enough to me. You may wish to use imitation Crab Meat, but I can’t recommend it as I have never used it.

Makes

4 Servings

Ingredients

1 can (170g) Crab Meat in Brine
2 cups (*180ml cup) Japanese Short Grain Rice
1 small Carrot *cut into small pieces
1 small pieces Ginger *cut into fine strips
1/2 teaspoon Dashi Powder *I recommend Kombu (Kelp) Dashi
1/4 teaspoon Salt
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine) *OR Mirin for slightly sweet flavour
1/2 cup Edamame Beans *thawed if frozen

Method
  1. Drain canned Crab Meat and save the liquid. Remove all hard bits from meat if there are any.
  2. Wash Rice by stirring it thoroughly in water and drain. Repeat this a few more times until water flows through clear.
  3. Place the Rice into the rice cooker’s inner pot. Add the saved liquid from the can of Crab meat, Dashi, Salt, Soy Sauce and Sake (Rice Wine), and add Water up to the 2-cups-marking. Gently stir.
  4. Scatter Carrot, Ginger and Crab Meat over the rice evenly. Press ‘COOK’ button to start cooking. When the rice is cooked, add Edamame Beans, and let it steamed for 10 minutes, then mix gently.
  5. I don’t add any toppings as I want to enjoy the delicate Crab flavour of this dish, but you can add Spring Onion, Sesame Seeds, Toasted Nori, etc.