Chef Saito’s Fluffy Egg and Crab Stir-fry [Japanese Cooking] – Dining with the Chef
[Music] now for a recap of today’s dishes first the fluffy egg and crab stir fry chop the spinach add the stems to boiling water first and then the leaves drain the spinach and stir fry adding the liquid from the canned [Music] crab separate the egg yolks and [Music] whites and whip the whites to form soft peaks stirfry the crab meat add the sake and boil off the alcohol and fold in the fluffy egg whites add the spinach and mix gently to avoid deflating the egg [Music] whites then drizzle with egg yolk to serve next the tomato and sesame syrup dessert make an X incision on the tomato lanch and peel cut to show off the pretty crosssection combine the Sesame paste fresh cream and sugar syrup then drizzle over the tomatoes to serve completing this wonderful dessert enjoy preparing these colorful and delicious recipes you’ve made yourself
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Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito’s authentic recipes: (1) Fluffy Egg and Crab Stir-fry (2) Tomato with Sesame Syrup.
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(1) Fluffy Egg and Crab Stir-fry
Ingredients (Serves 2)
– 60 g canned crab
– 180 g spinach
– 2 eggs
– 2 tbsp sake
– Salt and pepper, as needed
Directions
1. Briefly boil the spinach in salted water. Plunge in ice water and drain thoroughly.
2. Crack the egg and separate the yolks from the whites. Whip the egg whites till soft peaks form.
3. Stir-fry the spinach in a pan with salt and pepper adding the juice from canned crab. Remove the spinach from the pan.
4. Add the crab meat to a pan and cook. Add the sake. When the liquid in the pan evaporates by half, add the fluffy egg whites and gently fold in. Then add the cooked spinach.
5. Plate gently and drizzle with egg yolk and serve.
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(2) Tomato with Sesame Syrup
Ingredients (Serves 2)
– 2 tomatoes
– 2 tbsp white sesame paste
– 2 tbsp fresh cream
– 3 tbsp sugar syrup
– Kinako, as needed
Directions
1. Cut the stem and upper core from the tomato. Make an X incision on the bottom. Place the tomatoes in boiling water and roll them around for about 30 seconds. Place tomatoes in ice water to chill and peel. Make a horizontal cut, a quarter of the way from the bottom.
2. Stir the fresh cream into the white sesame paste, little by little.
Combine with the sugar syrup.
3. Drizzle over the tomatoes and sprinkle with kinako to complete the dish.