Basic Crab Egg Foo Young ■ Kanitama

Basic Crab Egg Foo Young ■ Kanitama

This is basic Egg Foo Young with crabmeat, called "kanitama" in Japanese. I simplified the procedure as possible.

Ingredients: 1 large plateful

1/2 can (60 g)
Onion (or Japanese leek)
1/4 (or 1 stalk)
Dried shiitake mushroom
Green peas
1 1/2 tablespoons
To flavor the eggs:
Soy sauce
1/2 teaspoon
Salt and pepper
a small amount
Chinese ankake sauce:
Chinese soup stock
1/2 cup - 100 ml
Soy sauce
1/2 tablespoon
Light brown sugar
1 teaspoon
Salt, pepper, sesame oil
a little of each
1/2 tablespoon


1. Slice the onion thinly. Stir fry quickly with the crabmeat, and let cool. Rehydrate the shiitake mushroom and slice thinly. Mix the water, katakuriko and the other ankake sauce ingredients.
2. Combine the beaten eggs, crabmeat, onions, shiitake mushrooms and green peas. Add the ingredients for the eggs and mix together.
3. In a well heated wok, pour a generous amount of sesame oil. Pour the egg mixture. When the edges starts to cook, scramble the egg and form into a round shape.
4. When the egg is about 80% cooked, transfer to a big plate.
5. Add all the ankake sauce ingredients to the wok and heat until thickened. Pour the sauce over the egg and it's done!

Story Behind this Recipe

I tried out a lot of recipes for Egg Foo Young, but they were too rich for me. So I made a light and simple version.