Good afternoon everyone, I think I got this post 2 hours late then use too. We had to do some house cleaning in the morning before I could get on the computer today.
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
Well, Wednesday’s recipe on Cooking Japanese Style is a sea food dish called Simmer Crab and Cream-Style or 蟹と白菜のクリーム煮 in Japanese. This is a very delicious dish for the family to have. Have a great Wednesday and we will see you all tomorrow.
Ingredients
- 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
Instructions
- 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.
Notes
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..
