Imitation Crab Rice Dumplings

Name: Imitation Crab Rice Dumplings
Yield: 12 servings
Cuisine: American
Ingredients: 60 grams Shiratamako; 60 grams Silken tofu; 7 stick Crab-flavored processed fish sticks; 5 leaves Shiso leaves; 12 pieces Cheese (cut into squares); 100 ml Mentsuyu (diluted; about the same as for soba); 1 1/2 tsp ●Katakuriko; 1 1/2 tsp ●Water; 1 Shichimi spice; 1 Toasted sesame seeds

cookpad.japan @cookpad_jp

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.

Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.

cookpad.japan @cookpad_jp

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.

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Ingredients

12 servings

60 gramsShiratamako
60 gramsSilken tofu
7 stickCrab-flavored processed fish sticks
5leaves Shiso leaves
12pieces Cheese (cut into squares)
The sauce ingredients:
100 mlMentsuyu (diluted; about the same as for soba)
1 1/2 tsp●Katakuriko
1 1/2 tsp●Water
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1Shichimi spice
1Toasted sesame seeds

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Steps

1

Cut the imitation crab into chunks, and cut the shiso leaves and cheese into 1 cm cubes.
2

Add the tofu to the shiratamako, and knead until all of the lumps have disappeared. Add the tofu a bit at a time.
3

Add ingredients in step 1 to step 2 and mix.
4

Divide the mixture in step 3 into 12 equal portions, and wrap a piece of cheese up in each ball.
5

Put the balls in boiling water. Remove them about 30 seconds after they have surfaced.
6

Let the balls cool in cold water or ice water. Thoroughly drain on paper towels.★You can also leave them hot, if you wish.
7

In a pot, bring the mentsuyu to a boil and thicken with the katakuriko.
8

Stick decorative picks if you like, and arrange onto a plate. Add the sauce from step 7, and sprinkle shichimi spice and sesame to taste. It also tastes great with nori seaweed.