Crab and Yuba Ankake Rice

Name: Crab and Yuba Ankake Rice
Ingredients: 50 g / 1.8 oz. bok choy; 20 g / 0.7 oz. dried yuba tofu skin (sheet, bite size pieces or layered pieces) *1; 6-8 medium brown mushrooms; 320 ml / 1 1/3 C dashi stock; 200 ml / 5/6 C soymilk; 2 t Kikkoman Light Color Soy Sauce; 1 t Kikkoman Soy Sauce; 1 1/2 T cornstarch mixed with 1 1/2 T water; 30 g / 1 oz. freshly boiled crabmeat, shelled (canned or frozen can be used); Salt; 400 g / 2 1/2 C hot cooked rice; 1 t grated ginger

www.kikkoman.com

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.

View full recipe on www.kikkoman.com

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Ingredients

50 g / 1.8 oz. bok choy
20 g / 0.7 oz. dried yuba tofu skin (sheet, bite size pieces or layered pieces) *1
6-8 medium brown mushrooms
320 ml / 1 1/3 C dashi stock
200 ml / 5/6 C soymilk
2 t Kikkoman Light Color Soy Sauce
1 t Kikkoman Soy Sauce
1 1/2 T cornstarch mixed with 1 1/2 T water
30 g / 1 oz. freshly boiled crabmeat, shelled (canned or frozen can be used)
Salt
400 g / 2 1/2 C hot cooked rice
1 t grated ginger