| 2 Servings | |
| Vegetable oil | Small amount |
| ● Black tiger shrimp (boiled） | 2 |
| ● Scallop （boiled） | 2 |
| ● Celery | 1/4 |
| ● Asparagus | 1 |
| ● Canned Bamboo Shoots | 1/8 (30g) |
| Crab meat | 30g |
| Egg | 1 |
| Rice | 2 servings |
| Katsuo (bonito) Shuto | 2～3 tbsp |
| Salt・Pepper | As needed |
Directions
| 1. | Chop the ● ingredients into small pieces. | |
|---|---|---|
| 2. | Heat up a skillet pan to medium high. Add vegetable oil and stir fry the ● ingredients and crab meat while seasoning. | |
| 3. | In another skillet pan, add the egg and whisk. Add rice before the egg becomes hard. | |
| 4. | Combine ② and ③ and add Katsuo (bonito) Shuto. When adding the Shuto, pour from the side of the skillet, gently warming it. Cook for about 3 more minutes and remove from heat. | |
Tips and Pointers
To keep a chewy food texture, stir fry all the ingredients. Pour Shuto gently from the side of the skillet.
Comment
Used in this recipe!
鲣鱼酒盗
鲣鱼酒盗是用盐腌制和长期陈化这些鱼的稀有部分制成的。这些 “日本凤尾鱼 ”利用这种长期陈化过程的优势，风味浓郁，可用作许多菜肴的主要配料或秘制配料。它可以作为简单的点心，放在奶油奶酪上；也可以作为披萨的完美搭配；还可以作为精致的酱料，加入橄榄油或黄油中。
http://cn.shiino.co.jp/recipe/detail.php?no=7