| 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!
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=7