Imitation Crab Rice Dumplings

Imitation Crab Rice Dumplings

I added lots of imitation crab to rice dumplings, and wrapped them up in cheese. These are great as a beer snack, appetizer, snack, or for serving to guests.

Ingredients: 12 balls

Silken tofu
about 60g
Crab-flavored processed fish sticks
6-7 sticks
Shiso leaves
3-5 leaves
Cheese (cut into squares)
12 pieces
The sauce ingredients:
Mentsuyu (diluted; about the same as for soba)
1 1/2 teaspoons
1 1/2 teaspoons
Shichimi spice
to taste
Toasted sesame seeds
to taste


1. Cut the imitation crab into chunks, and cut the shiso leaves and cheese into 1 cm cubes.
2. Add the tofu to the shiratamako, and knead until all of the lumps have disappeared. Add the tofu a bit at a time.
3. Add ingredients in step 1 to step 2 and mix.
4. Divide the mixture in step 3 into 12 equal portions, and wrap a piece of cheese up in each ball.
5. Put the balls in boiling water. Remove them about 30 seconds after they have surfaced.
6. Let the balls cool in cold water or ice water. Thoroughly drain on paper towels.★You can also leave them hot, if you wish.
7. In a pot, bring the mentsuyu to a boil and thicken with the katakuriko.
8. Stick decorative picks if you like, and arrange onto a plate. Add the sauce from step 7, and sprinkle shichimi spice and sesame to taste. It also tastes great with nori seaweed.

Story Behind this Recipe

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.