Crab and Yuba Ankake Rice
The combination of dashi and soymilk creates a rich and creamy taste. The thick ankake sauce brings all the ingredients together to make this an easy-to-eat rice-bowl dish.
Ingredients (Serves 3)
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50 g / 1.8 oz. bok choy
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20 g / 0.7 oz. dried yuba tofu skin (sheet, bite size pieces or layered pieces)*1
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6-8 medium brown mushrooms
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320 ml / 1 1/3 C dashi stock
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200 ml / 5/6 C soymilk
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2 t Kikkoman Light Color Soy Sauce
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1 t Kikkoman Soy Sauce
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1 1/2 T cornstarch mixed with 1 1/2 T water
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30 g / 1 oz. freshly boiled crabmeat, shelled (canned or frozen can be used)
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Salt
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400 g / 2 1/2 C hot cooked rice
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1 t grated ginger
- * 1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Parboil bok choy and drain. Cut white stems 1 cm / 0.4 in. wide and leaves 2 cm / 0.8 in. wide.
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2
Prepare dried yuba sheet (see photo) by breaking into roughly 5 cm- /2 in.- square pieces.
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3
Cut brown mushrooms into slices 2 mm / 0.08 in. thick.
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4
To make ankake sauce,*2 pour the dashi stock, soymilk and soy sauces into a saucepan with the sliced mushrooms and heat over medium-low heat. When it begins to simmer add the pieces of dried yuba and reduce heat, then stir in the starch mixed with water until the sauce thickens. Add the crabmeat and bok choy with a pinch of salt.
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5
Portion out the cooked rice into individual bowls. To serve, spoon the ankake sauce over the rice and garnish with grated ginger.
- * 1 Yuba, also known as tofu skin, is the thin film that forms on the surface when soymilk is heated. This recipe calls for dried yuba; if it has thick layers, soak in water to soften before use.
- * 2 Ankake is any dish covered with a savory, broth-like sauce thickened with starch. The sauce may be enjoyed over rice, noodles, tofu, omelets, fish or meat..
Recipe by Michiko Yamamoto
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