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Kanitama Recipe

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.

 

Previous Comments (please add new comments under the “REVIEW” tab.)


Lili

Reminds me of Okono-mi-yaki! Pan cakes made wih shredded cabbage, eggs, flour, and meats of your choice such as thin sliced beef, pork etc. Eat with okono-mi-yaki sauce, or any Japanese sauce for barbecue etc. This recipe is the beginning of teppan yaki style cooking now made famous by Benihana and others. It originated in Kobe.


Yuki

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/.

Yuki


Mike

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?


Yuki

Submitted on 2015/01/14 at 7:17 pm | In reply to Mike.

This recipe is good for either breakfast, lunch, or dinner. My son eats for breakfast. Go ahead with canned tuna fish. You can add anything you want. But in this recipe, crab meat is not real crab meat. It’s “imitation” crab meat, which you may be able to find in your neighborhood grocery store. Good luck and let me know how it goes.


Mike

Submitted on 2015/01/15 at 7:54 am | In reply to Yuki.

After an awesome breakfast i can safely say that this recipe tastes great!
Kind of like a “Not omelette,” omelette. I used a small tin of tuna, and it spread well throughout the dish, i also used some frozen peas and threw in some tinned sweetcorn.
I would like to make it have a little more moisture, as i thought it was just a Tiny bit dry, it might just be because i slightly overcooked it, or because by the time i’d mixed all the tuna in it was more fish than egg, is there any sauces that you could suggest that might go nicely with this dish?
Also, many thanks on the swift response, and the instructions!


Yuki

Submitted on 2015/01/15 at 12:32 pm | In reply to Mike.

Mike, it sounds great that canned tuna worked! You don’t really need sauce for this, as you add sugar and soy sauce when you cook. But if you feel like you want a little more flavoring when you eat, drop a small amount of soy sauce.


chieko

Submitted on 2015/01/29 at 4:27 pm

I prefer real crab meat and if I don’t have that, some finely chopped shrimp work well. My cats won’t touch surimi :( (they’re also very picky about fish; wild-caught is there preference). :) Some veggies I use (based on what’s available in my fridge or pantry) are cabbage, mushrooms, green onions, ginger, sprouts (especially home grown), bamboo shoots, carrot, soy beans, etc. When we were kids, we liked sauce on the kanitama. My mother Kazuko, from Osaka, came up with a gravy-ish sauce that consisted of homemade chicken or pork stock, soy sauce or tamari, vinegar, mirin, a little sugar, white pepper, dash sesame oil, all lightly thickened with katakuriko. That was a treat when we came home for lunch from school, especially with a bowl of freshly steamed rice!


Yuki

Submitted on 2015/01/29 at 6:43 pm | In reply to chieko.

Chieko,

Your kanitama must be delicious! That gravyish stuff is called ankake. It’s often poured over kanitama generously. I love it too!

 

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