Easy! Steamed Crab Sticky Sauce Egg Custard

I make basic caramel sauce in a pan. You can make it in the microwave too, but it's harder to mess up if you make it in a pan while observing it diligently. I always make custard puddings (flans) using this sauce! You can store it in the refrigerator in a sterilized jar. If you make a large batch, making custard puddings next time will be so easy!The key is to cook the sauce until it looks a bit too dark. If it's too light, the flavor will turn out too weak. However, be sure not to let it burn! Once it starts getting brown, don't take your eyes off it! It will splatter when you add the boiling water, so be sure not to burn yourself. Try turning the pan away from you when you add the boiling water. Recipe by Toiroiro

I always make this sauce when I make apple pie.You can omit the liqueur or even use a bit of vanilla essence in its place.I used Calvados myself. Recipe by Chugakusei kitchen

I tried various ingredient ratios, but this was the easiest. I l prefer the sauce to be slightly bitter.Measure out the water you will add later on at the start, and have it ready to use. Recipe by Gakochan

This is the custard pudding that my mother always made using a pot as a double boiler. My kids also love this pudding so I changed it to use smaller amounts of ingredients.The point is the amount of boiling water and the 7 minute + 7 minute rule! If you follow this rule you will get a jiggly and delicious pudding. If the container is too big, it will take too long for the pudding to harden. This is why this recipe makes a perfect 2 containers of pudding. If you want to make more, simply double the ingredients. Recipe by Toiroiro

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro

I was wondering if I could make any tasty dish with broccoli from my vegetable garden and I came up with this recipe.Make the sauce just before serving to enjoy it while it's still fluffy. Recipe by loccitane

I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling.It's delicious just with wakame seaweed, but if you add kamaboko fish cake and imitation crab sticks, they will add more colour and it will taste better.Remove the lid after 10 minutes in Step 4, and check the egg mixture. If it's still runny, cook a little bit more, or microwave. Recipe by zakkiiM

Whenever I order something spicy from a Korean restaurant, I always get some of this for free.When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly.If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through. Recipe by Gutsugutsudesu

This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like.Dashi stock is made with liquid seasoning, so it has less water content than Chinese stock. This recipe calls for dashi stock granules, so use 2/3 teaspoon salt, but use 1 whole teaspoon if you are using dried bonito flakes for the broth. Kelanchim is generally made in an earthenware pot, but it can also be easily made in a normal pot. Recipe by Heartful Kitchen Rei

I received some fresh corn from my mother-in-law.In Step 2, you can easily remove the corn kernels with your hands.In Step 3, save as much as you like for the ankake (sweet thick sauce).You can use canned whole corn kernels, but it's best when the corn is fresh off the cob! For serving 2 to 3. Recipe by motchan

I thought it might taste good if I could make a dumpling that would taste good with crab meat sauce.The taro potato dumping are are easier to roll once cooled. The taro potatoes absorb the flavor of the hanpen, so there is no need for seasoning. Recipe by marriott

I wanted to come up with a tasty recipe that included wakame seaweed.・Mind that the plastic wrap doesn't come off. If you are worried, secure with an elastic band.・ A tea strainer is handy to use when straining the egg mixture. Recipe by Fuukasan

I wondered, "Is there something easy but delicious I could make...?" and I came up with this recipe.The soy sauce butter, bechamel sauce and creamy egg are a perfect match.♡ Eat while breaking up the egg yolk.Be sure to use warm rice, and just bake until the tops are lightly browned, or the egg will get too hard. Recipe by Nyakun

I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step.Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead.If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier. For 2 servings. Recipe by KiwieKiwie

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

I was still reluctant to cook a week after the Tohoku Earthquake. I spent those days cooking dishes that were easy and quick. So, I decided to choose and post some of those dishes that I felt would be worth making again (and were easy and tasty).-You can eat imitation crab as it is, but if you heat them up, they become really rich in aroma and umami. The key is to microwave for 1 minute for the best results.-The sauce itself is strong because the whole point is eating it with lots of cabbage,Please eat lots of cabbage, just like how it's served in the picture! For 2 to 3 servings. Recipe by ayureo

I wanted to make an inexpensive yet easy and hearty dish.Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun

I wanted to create spring-like dishes to enjoy the season.If you don't like the beans and sausage slices sinking down to the bottom, place them when the egg mixture starts to set. Ensure that small air bubbles aren't formed in the egg mixture by checking how set the egg mixture is occasionally. If you use mentsuyu add only 1 tablespoon first and check the taste. If you need more, add more. Recipe by Asamato

A long time ago I had a chive-and-egg rice bowl like this with tons of sauce, which was so delicious! There's no meat in this so it's pretty healthy, but if you want something more substantial, please add some meat of your choice.Please adjust the microwaving time to your microwave range.Chinese chives cook quickly so be careful! If the heat is too strong the sauce will reduce down in no time. For 1 serving. Recipe by Nanagukun

I made this with canned crab that I received as a gift.I tried stir frying the raw bok choy first, but blanching it is better as it cooks quickly and the flavor's mild.I've also made this dish with broccoli instead of bok choy.Be careful not to overcook the bok choy in Step 2. Recipe by kako*

Broccoli coated in crab sauce may seem like standard fare, but the Weipa chicken stock gives it an extra punch that makes it go well with rice.The saltiness of the canned crab meat may vary depending on the brand, so please adjust the amount of salt and chicken stock to taste. For 2 servings. Recipe by Satomi0421

It contain egg (of course 😒) and dairy product. Like I always do, I make simple recipe for this dish ( John Cena: Are you sure about that? ), it taste salty, savoury, not sweet also not creamy (even I put milk in it😅)

This recipe is for breakfasts.It is very important to whisk (by hand is fine) after heating the custard mixture. There will be lumps if it is not whisked well enough...If you end up with lumps, I recommend straining it.＜Addendum:＞ It will be super sweet if you use 3 tablespoons of sugar. Recipe by homula

I think that vinegar dishes taste great in the summer. I substituted the sesame oil from the cucumber vinegar dish that I normally make with mustard, and made a Chinese-style version.Make sure to check the flavor before serving it. Add salt if it is weak, or add a little water if it is too strong. It also tastes great if you substitute mustard for julienned or grated ginger. Recipe by Iku..

I didn't have a steamer, so I used the microwave.This can be made while you're making other dishes.You can cool this in the refrigerator in the summer for an egg tofu-like dish!Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like.Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have. Recipe by Raimu