Steamed Crab Rice Hokkaido Bento-style! Good for Festive Occasions

Steamed Crab Rice Hokkaido Bento-style! Good for Festive Occasions

This is a very easy recipe! We call this "Crab Chirash at home. Great for cherry blossom picnic or any occasion. Why not have a try for festive occasions?


Crab meat
100 g
Cooked rice
300 g
Dried shiitake mushrooms
To taste
(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
Black vinegar
○1 tablespoon
Grain vinegar
○1 tablespoon
Dashi stock powder
to taste
to taste


1. Slice the rehydrated shiitake mushrooms and put in a sauce pan with seasonings. Simmer until the shiitake mushrooms absorb the sauce.
2. Put the crabmeat and the ☆ seasonings in a sauce pan and fry until the moisture has evaporated.
3. Combine the ○ seasonings and microwave slightly. Pour over the cooked rice and stir to make sushi rice.
4. Pack the sushi rice in a serving bento box and arrange the shiitake mushrooms on top.
5. 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.