Savory Crab Pudding Made with Soymilk

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 facts are for one serving.
  • Time to chill and harden in a refrigerator is not included in the cooking time.
  • Ingredients for 1 mold (about 12 x 14 cm/4.7 x 5.5 in.).

Ingredients(Servings: 4)

Ingredients(Servings: 4)

150 g (5 oz.)

50 g (1.7 oz.)

2 g (0.1 oz.)


to taste

300 ml (10.1 fl. oz.)

100 ml (3.4 fl. oz.)

4 g (0.14 oz.)

as desired


1/3 tsp


  1. Drain the crab, remove cartilage and separate into chunks.
  2. Boil the edamame in water with a little salt (not included in ingredients) and remove both pod and skin from beans. Soak the wood ear mushroom in water remove hard bases and slice up into thin strips.
  3. Remove the cucumber peel with a peeler then slice up into thin rounds. Cut the myoga in half lengthwise then cut into thin strips. Soak both in water, then allow to drain.
  4. Pour the original soymilk and the dashi into a pot with the agar-agar powder and bring the mixture to a boil, then turn the heat to low. Add the wood ear mushrooms, season with (A) and simmer for 3 to 4 minutes. Add the crab and edamame and cool the bottom of the pot. When it begins to thicken, pour the mixture into a mold (about 12 cm x 14 cm or 4.7 in. x 5.5 in.) . Cool and harden in a refrigerator.
  5. When hardened, carefully remove (4) from the mold and cut into 8 blocks. Serve onto plates garnished with green perilla leaves, place the cucumber and myoga on the side and serve with wasabi, sudachi, and a sprinkle of soy sauce.

Cooking Basics

Cucumbers - rounds

Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.


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