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Japanese Steamed Egg - Imitation Crab Ankake Starchy Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Steamed Egg - Imitation Crab Ankake Starchy Sauce.
Here's an arranged recipe for Japanese steamed egg custard (chawanmushi) that uses a steamer. We pour over the sauce with the imitation crab and the okra, giving it a vivid appearance. This dish is perfect for dinner, so please take this opportunity to try it.
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Cook time

20 minutes

Ingredients
2 servings (200ml, 3/4 cup + 1.5 Tbs heat-resistant container)

  • Eggs
    1
  • Water
    150 ml
  • (A)Japanese style granulated soup stock
    1/2 tsp
  • (A)Soy sauce
    1/2 tsp
  • (A)Japanese sweet cooking wine (Mirin)
    1/2 tsp
  • Hot water
    as needed
  • Thick Sauce
  • Imitation crab
    2
  • Okra
    2
  • Salt
    1 tsp
  • Water
    2 tbsp
  • Cooking sake
    2 tsp
  • Soy sauce
    1 tsp
  • Japanese sweet cooking wine (Mirin)
    1 tsp
  • Starch
    1 tsp

How to make

  1. Prepare. Boil the water in the steamer. Wrap the cotton cloth (sarashi) around the lid of the steamer.
  2. 1. Sprinkle salt on the okras, rolling it on a chopping board, rinse it under running water, and drain it.
  3. 2. Poke a few holes in the okras with a toothpick, put it in a heat-resistant bowl, cover it with plastic wrap, and microwave it for 1 minute at 600W. When it cools down, cut off the calyx and the stem, and slice them thinly.
  4. 3. Crack and beat the egg in a bowl, add water and the ingredient (A), and mix it well.
  5. 4. Pour into a heat-resistant container while straining with a tea strainer, place it in a steaming steamer, cover it with a lid, steam for about 12 minutes over low heat, then remove it.
  6. 5. Break the imitation crab and add it into a heat-resistant bowl, add Step 2 and the rest of the starchy sauce ingredients, and mix them together.
  7. 6. Cover it with plastic wrap and microwave for about 1 minute at 600W until the sauce thickens, then mix together.
  8. 7. Pour Step 6 over Step 4 and it’s ready to serve.

Tips for cooking

This time, we use a common stainless steel steamer. If there is too much hot water, the hot water will pour on the food during the heating, and if there is too little water, the food will be cooked without water. Therefore, be sure to add about 50~70% of hot water, and check the amount of hot water occasionally. This time, we put the cotton cloth (sarashi) around the lid to keep the water from dripping down. If you make it with a gas fire, there is a risk of catching fire when the sarashi falls, so please tie it to prevent it from falling. Also, be careful not to let the fire protrude from the bottom of the steamer, and keep an eye on it while it is heating. After heating the ankake starchy sauce in the microwave, if the sauce has not thickened, heat it for another 10 seconds at a time while watching the thickness.

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