Fluffy and Creamy Imitation Crab and Egg Rice Bowl

Fluffy and Creamy Imitation Crab and Egg Rice Bowl

I'm proud of how fluffy and creamy the egg is in this recipe! I use imitation crab sticks instead of crabmeat to save money.

Ingredients: 2 servings

1/4 to 1/2
Imitation crab sticks
about 2 sticks
Eggs (large)
2 teaspoons
☆Kombu based mentsuyu (3x concentrate)
60 ml
40 ml
to taste
Plain cooked rice
about 200 g (1 serving)


1. Cut the onion in half lengthwise, and slice thinly.
2. Put the ☆ ingredients and the onion in a pan over medium heat and cover with a lid.
3. Put the eggs and sugar in a bowl, and whisk lightly to break up the whites.
4. When the egg whites are broken up and the sugar has dissolved, add the crab sticks and mix well.
5. When the pan has come to a boil, swirl in the egg mixture like seen in the photo.
6. Cover with a lid and simmer over low heat for 3 minutes.
7. Turn off the heat and let steam for 2 minutes.
8. The egg is so soft and creamy.
9. Scoop into into serving bowls and garnish with aonori to taste and you're done!

Story Behind this Recipe

I made a delicious crab and egg donburi rice bowl with ingredients I had on hand.