Savory Crab Pudding Made with Soymilk

Packed with a number of healthy ingredients, this pudding can make a good course or appetizer.

Cooking time
25 minutes +
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

150 g (5 oz.)

1/4 cup

2 g (1/10 oz.)

1 small

30 g (1 oz.)

4 leaves


to taste

1-1/3 cups

4 g (1/8 oz.)

to taste

1/2 cup


1/3 - 1/2 tsp

2 tsp

1 tsp


  1. Drain crab, remove cartilage and separate into chunks.
  2. Boil edamame in water with a little salt and remove both pod and skin from beans. Soak wood ear mushroom in water and slice thin.
  3. Remove skin from cucumber with a peeler then cut into thin rounds. Cut myoga in half lengthwise then cut into thin sticks. Rinse in water, then allow to drain.
  4. Put soymilk and dashi in a pot with kanten powder and bring to a boil, then turn to low heat. Add wood ear mushroom and (B) and simmer for 3-4 min. Add crab and edamame and remove from heat. When liquid thickens, pour into a mold. Cool in refrigerator until firm.
  5. When firm, carefully remove from mold and cut into 8 pieces. Prepare two plates with beefsteak leaves and place 4 pieces on each. Serve with wasabi, myoga and sudachi, and top with soy sauce.