Tuesday, April 12, 2011

Asparagus Kanitama

Kanitama (芙蓉蟹) is a Chinese omelette with crab meat topped with sweet and sour sauce. It is very popular home-cooked meal in Japan. You can add any kind of mushrooms and/or vegetables, but today I will show you mine adding asparagus. The rich flavor of asparagus makes it really yummy!!! To make it familiar, I used consomme cube instead of Chinese soup for the sauce.

Asparagus Kanitama

Difficulty: Easy
Time: 30min
Number of servings: 2

100g (3.5oz.) asparagus
4 eggs
110g (3.8oz.) shredded crab meat
1 tbsp. sake
75g (2.6oz.) onion
salt and cracked black pepper
vegetable oil
* 150cc water
* 1/2 consomme cube
* 1 tbsp. ketchup
* 1 tbsp. soy sauce
* 1 tbsp. rice vinegar
* cracked black pepper
1 tbsp. katakuriko/corn starch mixed with 1/2 tbsp. water

1. Mix A in a pan and bring to a boil. Put katakuriko/corn starch mixture in the pan and stir quickly until thick and stop the heat.

2. Put shredded crab meat in a bowl and sprinkle sake.

3. If you have thick asparagus, peel the lower section (hard part) lightly with a vegetable peeler, and boil the asparagus (1-3 minutes depending on size) in the salted water until al dente. Cut the asparagus diagonally into to 2 inch pieces. Chop onion.

4. Beat eggs in a bowl and add crab meat, chopped onion, and asparagus in it. Add a bit of salt and cracked black pepper to taste.

5. Heat vegetable oil in a frying pan over medium high heat. Spoon the mixture (4.) into the hot pan and form a round patty. When one side is done and nicely browned, turn over with a spatula and cook the other side.

6. Reheat the sweet and sour sauce (1.) over low. Serve the omelet on a plate and pour the sauce over. It doesn't matter if the asparagus popped out of the omelette.

My original recipe in Japanese is here.

I hope you enjoy :)

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