| 2 Servings | |
| Vegetable oil | Small amount |
| ● Black tiger shrimp (boiled） | 2 |
| ● Scallop （boiled） | 2 |
| ● Celery | 1/4 |
| ● Asparagus | 1 |
| ● Canned Bamboo Shoots | 1/8 (30g) |
| Crab meat | 30g |
| Egg | 1 |
| Rice | 2 servings |
| Katsuo (bonito) Shuto | 2～3 tbsp |
| Salt・Pepper | As needed |
Directions
| 1. | Chop the ● ingredients into small pieces. | |
|---|---|---|
| 2. | Heat up a skillet pan to medium high. Add vegetable oil and stir fry the ● ingredients and crab meat while seasoning. | |
| 3. | In another skillet pan, add the egg and whisk. Add rice before the egg becomes hard. | |
| 4. | Combine ② and ③ and add Katsuo (bonito) Shuto. When adding the Shuto, pour from the side of the skillet, gently warming it. Cook for about 3 more minutes and remove from heat. | |
Tips and Pointers
To keep a chewy food texture, stir fry all the ingredients. Pour Shuto gently from the side of the skillet.
Comment
Used in this recipe!
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=7