Egg foo young with crab meat is one of the Japanese favorite. We even gave it a Japanese name, “kanitama,” which means crab and eggs. If you have fresh crab meat, you can make absolutely gorgeous kanitama. But most likely we don’t, so that we use imitation crab meat, which is not that bad. And I think for this type of casual quick dish, imitation crab meat is rather suitable.
I used green peas here, but you can add chopped scallions and other chopped vegetables you can find in your refrigerator. When you add vegetables, just keep in mind that the eggs cook very quickly. If you want to add tough vegetables, such as carrots or kale, cook them first before adding them to the eggs.
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Submitted on 2014/12/31 at 4:28 pm | In reply to Lili.
Actually, kanitama is Japanese version of egg foo young, a Chinese dish. Okonomiyaki has to includes flour, as some Japanese call it “flour stuff.” You can find okonomiyaki recipe from http://japanese-kitchen.net/okonomiyaki-recipe/.
Submitted on 2015/01/14 at 7:07 pm
Hey, so I’ve just found your website, and it seems to be full of really cool recipes, but it’s a little hard for me to get some of the ingredients at the moment, i was just checking this one out and was wondering if i could swap out the Crab meat for tinned Tuna chunks?
And is this a good dish to have for breakfast? Or is it more of a dinner/lunch thing?