Japanese Oyster and Crab Roe Pot Rice | Recipes | Lee Kum Kee Home | HONG KONG
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
Ingredients
- Hiroshima oyster 5 pcs
- Shiitake mushroom 2 pcs (soak to soften, sliced)
- Lee Kum Kee Concentrated Japanese Style Pork Bone Broth 3 tbsp
- Crab roe 2 tbsp
- Japanese rice 1 cup
- Water 1 cup
- Coarse salt 2 tbsp
- Green onion to serve, chopped
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