Cooked in an Earthenware Pot: Crab Rice

Name: Cooked in an Earthenware Pot: Crab Rice
Yield: 2 servings
Cuisine: American
Ingredients: 1 large can Canned crabmeat; 200 ml White rice; 1 as required Japanese dashi stock; 1/2 tbsp Soy sauce; 1/2 tbsp Sake; 1/2 tbsp Mirin; 1/4 tsp Salt

cookpad.japan @cookpad_jp

We received canned crab meat as a gift.
I've been making rice in a donabe (earthware pot) recently.

I measure the rice with a measuring cup, and fill it up to the 200 ml level (This is different from a rice cooker cup which is 180 ml, so take note of that.)
Don't remove the lid until the rice is cooked. Use bonito or konbu seaweed based dashi stock. For 2 servings. Recipe by Kei

We received canned crab meat as a gift.
I've been making rice in a donabe (earthware pot) recently.

cookpad.japan @cookpad_jp

We received canned crab meat as a gift.
I've been making rice in a donabe (earthware pot) recently.

Saved

Ingredients

2 servings

1 largecan Canned crabmeat
200 mlWhite rice
1as required Japanese dashi stock
1/2 tbspSoy sauce
1/2 tbspSake
1/2 tbspMirin
1/4 tspSalt

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Steps

1

Divide the crab meat and the liquid in the can. Rinse the rice and put in the pot. Add enough dashi stock to the can liquid to bring it up to 200 ml. Put this combined liquid in the pot and leave for 30 minutes.
2

Add the seasonings and half the crabmeat to the pot and mix. Cover with a lid and set the heat to high.
3

When the pot comes to a boil, turn the heat down to low and cook for 8 to 10 minutes. Turn the heat up at the end to high for 1 to 2 minutes. Turn off the heat, and let the rice steam and rest for 20 minutes.
4

Add the rest of the crabmeat and mix everything together.
5

The burned parts are delicious too.