![Savory Crab Pudding Made with Soymilk](/en/cookbook/assets/img/00002957.jpg)
Packed with a number of healthy ingredients, this pudding can make a good course or appetizer.
25 minutes+
85kcal
0.4g
- 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)
Directions
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Drain the crab, remove cartilage and separate into chunks.
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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.
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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.
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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.
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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
![](/en/cookbook/basic/vegetables/img/cucumber_im05.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im06.jpg)
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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