Basic Crab Egg Foo Young ■ Kanitama. Learn how to make Kanitama, Crab omelette with soy sauce glaze or egg foo young. Popular menu at Chinese restaurants is doable at home ! Egg Foo Young (fu yong egg) is an authentic Chinese egg recipe.

Quick & easy Chinese recipe made for using leftovers! Egg Foo Young - terrific quick dinner idea! I know most of us think of omelettes as a breakfast thing and no matter how often I endorse it for. Basic Crab Egg Foo Young ■ Kanitama most diverse and own ideal flavor that unique. Few types of Basic Crab Egg Foo Young ■ Kanitama recipes are also adequate easy to process and dont pick up long. Although not everyone likes Basic Crab Egg Foo Young ■ Kanitama food, now several people are got attached and like the various Basic Crab Egg Foo Young ■ Kanitama foods on hand. This can be visible of the number of restaurants that prepare Basic Crab Egg Foo Young ■ Kanitama as one of the dishes. You can cook Basic Crab Egg Foo Young ■ Kanitama using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Basic Crab Egg Foo Young ■ Kanitama

1. Prepare 3 of Eggs.
2. Prepare 1/2 can of Crabmeat.
3. You need 1/4 of Onion (or Japanese leek).
4. It's 1 of Dried shiitake mushroom.
5. You need 1 1/2 tbsp of Green peas.
6. Prepare of To flavor the eggs:.
7. You need 1/2 tsp of Soy sauce.
8. You need 1 dash of Salt and pepper.
9. Prepare of Chinese ankake sauce:.
10. It's 100 ml of Chinese soup stock.
11. You need 1/2 tbsp of Soy sauce.
12. It's 1 tsp of Light brown sugar.
13. It's 1 dash of of each Salt, pepper, sesame oil.
14. Prepare 1/2 tbsp of Katakuriko.

Traditional egg foo young usually isn't served with gravy. The Asian American version comes with a gravy. Combination of ingredients Egg foo young often has this combination: protein (meat/seafood) + veggies. You will commonly see seafood like crab.

Basic Crab Egg Foo Young ■ Kanitama step by step

1. Slice the onion thinly. Stir fry quickly with the crabmeat, and let cool. Rehydrate the shiitake mushroom and slice thinly. Mix the water, katakuriko and the other ankake sauce ingredients..
2. Combine the beaten eggs, crabmeat, onions, shiitake mushrooms and green peas. Add the ingredients for the eggs and mix together..
3. In a well heated wok, pour a generous amount of sesame oil. Pour the egg mixture. When the edges starts to cook, scramble the egg and form into a round shape..
4. When the egg is about 80% cooked, transfer to a big plate..
5. Add all the ankake sauce ingredients to the wok and heat until thickened. Pour the sauce over the egg and it's done!.

Egg foo young is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. In Japan, crab omelettes are known as Kanitama (かに玉 - literally "crab egg"), and it's usually topped with a thick sauce that can either be savory or sweet and sour. I sauté some scallions for my version, which adds a mild sweetness that compliments the briny crab.

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