Japanese-Style Crab Soup with Chikuwa

Japanese-Style Crab Soup with Chikuwa

This is a dish made using chikuwa, which is a refrigerator staple in many Japanese kitchens. The dish has a mild flavor using ketchup. You can make this in a single frying pan.

Ingredients: 1~2 people

Mushrooms (I used shimeji this time)
about the same amount as the chikuwa
(medium) 1/3~1/4
Green onion
as much as you like
1 tablespoon
For marinating:
1 teaspoon
Soy sauce
a little
a little
Sauce ingredients:
a little less than 1 cup - 200ml
Chinese soup stock
4-5 shakes (1/3 teaspoon)
Tomato ketchup
1 1/2 ~ 2 tablespoons
1/2 teaspoon
Soy sauce
1/2 teaspoon


1. Cut the chikuwa and shimeji mushrooms into any size you like. Grate the carrot later. Cut the green onions into small pieces.
2. Crack an egg into a bowl and whisk, add in the chikuwa and shimeji mushrooms, grate the carrot, and mix it in. Add in the seasoning ingredients, and stir some more.
3. Coat a frying pan with cooking oil. Pour in the egg mixture, and flip it over once it has turned slightly golden brown, fry it on the other side, and put it on a plate.
4. Add the sauce to the same frying pan, bring it to a boil, and add in the katakuriko dissolved in equal parts water to thicken the sauce.
5. Add in the green onions whenever you wish. You can add them in after the sauce has thickened, or you can sprinkle them on top of the the plate as a finishing touch!
6. Done!

Story Behind this Recipe

I made this with ingredients I had at home, and the flavor suits my kids' tastes.