(For shiitake mushrooms)☆for the crab meat ○For the rice
(2 teaspoons) ○2 teaspoons
(2 teaspoons) ☆1 tabalespoon
(2 teaspoons) ☆1 teaspoon
Kombu based soy sauce
(1 tablespoon) ☆1 teaspoon
Dashi stock powder
Slice the rehydrated shiitake mushrooms and put in a sauce pan with seasonings. Simmer until the shiitake mushrooms absorb the sauce.
Put the crabmeat and the ☆ seasonings in a sauce pan and fry until the moisture has evaporated.
Combine the ○ seasonings and microwave slightly. Pour over the cooked rice and stir to make sushi rice.
Pack the sushi rice in a serving bento box and arrange the shiitake mushrooms on top.
Make thin omelets to make kinshi-tamago. Put the kinshi-tamago and green peas for garnishing.
Story Behind this Recipe
I tried a similar crab bento at Oshamanbe station in Hokkaido. That was a warm rice with vinegar-flavoured crab on top. I make my own crab bento by doing an opposite way! My husband says he can eat this with another bowl cooked rice... he is a little strange.
I am I put the seasoning amounts in a complicated way. It is really easy to make.