Japanese Corn Potage with Crab Meat Recipe
Ingredients:
- 2 to 3 ounces flaked crab meat, carefully picked over
- 3 1/2 cups chicken stock with ginger
- 1 cup fresh whole-kernel corn from 2 large ears or (9-ounce) package frozen whole-kernel or cream-style corn
- 1 tablespoon sake
- 1/2 teaspoon sugar
- 1 teaspoon salt
- Dash ground black pepper
- 1 tablespoon minced baked ham
- 2 1/2 tablespoons cornstarch
- 1/4 cup chicken broth or water
- 1 large egg white, slightly beaten
- 2 small green onions, thinly sliced
How to cook Japanese Corn Potage with Crab Meat:
- In a medium-size saucepan, heat stock and corn over medium heat 5 minutes. Strain hot mixture into a medium-size bowl.
- Puree corn in a blender or food processor fitted with a steel blade. Add a small amount of stock.
- Press pureed corn back into hot stock through a fine strainer. Discard any corn pulp left in strainer. Heat stock mixture over medium heat. Stir in sake, sugar, salt, pepper and ham.
- In a small bowl, blend cornstarch and 1/4 cup chicken broth or water. Increase heat.
- When soup boils, add cornstarch mixture, stirring constantly until thickened.
- Reduce heat to low. Stir in crab meat. Remove from heat.
- Drizzle in beaten egg white, stirring with chopsticks in a circular motion.
- Add green onions. Ladle hot soup into bowls.
Notes:
The Japanese Corn Potage with Crab Meat recipe very easy to prepare and so good!
The Japanese name for this recipe is Tomorokoshi No Kani-jiru.
This recipe for Japanese Corn Potage with Crab Meat serves/makes: 6 – 8
The Japanese Corn Potage with Crab Meat (Tomorokoshi No Kani-jiru) recipe is adopted from The Japanese Cooking for the American Table.
Main Ingredient: Crab
Preparation Method: Soup/Stew
Cuisine: Japanese