Simmered Crab and Cream-Style 蟹と白菜のクリーム煮
Author: Naoko Yoshioka
Recipe type: Main Dish, Seafood, Shell Fish
Cuisine: Japanese
Serves: 2
- 180g Crab Meat
- 200g Chinese Cabbage
- ½ Can Corn (cream type)
- Salt (Your Preference)
- Pepper (Your Preference)
- A:
- 1 Cup of Water
- ½ tsp of granules soup stock
- Break the crab into rough pieces. Cut the Chinese cabbage into bite-size.
- Place the Chinese cabbage and "A" (water and granules soup stock) in a pot and over a heat. When the Chinese cabbage is soften, add the crab and canned corn, and simmer for about 5 min. seasoning to taste with salt and pepper.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2011/06/29/simmered-crab-and-cream-style-%e8%9f%b9%e3%81%a8%e7%99%bd%e8%8f%9c%e3%81%ae%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e7%85%ae/
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