Divide the crab meat and the liquid in the can. Rinse the rice and put in the pot. Add enough dashi stock to the can liquid to bring it up to 200 ml. Put this combined liquid in the pot and leave for 30 minutes.
Add the seasonings and half the crabmeat to the pot and mix. Cover with a lid and set the heat to high.
When the pot comes to a boil, turn the heat down to low and cook for 8 to 10 minutes. Turn the heat up at the end to high for 1 to 2 minutes. Turn off the heat, and let the rice steam and rest for 20 minutes.
Add the rest of the crabmeat and mix everything together.
The burned parts are delicious too.
Story Behind this Recipe
We received canned crab meat as a gift. I've been making rice in a donabe (earthware pot) recently.
I measure the rice with a measuring cup, and fill it up to the 200 ml level (This is different from a rice cooker cup which is 180 ml, so take note of that.) Don't remove the lid until the rice is cooked. Use bonito or konbu seaweed based dashi stock.