Japanese-Style Crab Soup with Chikuwa Recipe

Name: Japanese-Style Crab Soup with Chikuwa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs; 1 Chikuwa; 1 the same amount as the chikuwa Mushrooms (I used shimeji this time); 1/4 Carrot; 1 as much (to taste) Green onion; 1 tbsp Katakuriko; 1 tsp Sake; 1 dash Soy sauce; 1 dash Pepper; 200 ml or 1 dash less Water; 5 shakes Chinese soup stock; 1 1/2 ~ 2 tablespoons Tomato ketchup; 1/2 tsp Sugar; 1/2 tsp Soy sauce

Servings: persons

2 Eggs
1 Chikuwa
1 the same amount as the chikuwa Mushrooms (I used shimeji this time)
1/4 Carrot
1 as much (to taste) Green onion
1 tbsp Katakuriko
1 tsp Sake
1 dash Soy sauce
1 dash Pepper
200 ml or 1 dash less Water
5 shakes Chinese soup stock
1 1/2 ~ 2 tablespoons Tomato ketchup
1/2 tsp Sugar
1/2 tsp Soy sauce

1
Cut the chikuwa and shimeji mushrooms into any size you like.
2
Grate the carrot later.
3
Cut the green onions into small pieces.
4
Crack an egg into a bowl and whisk, add in the chikuwa and shimeji mushrooms, grate the carrot, and mix it in.
5
Add in the seasoning ingredients, and stir some more.
6
Coat a frying pan with cooking oil.
7
Pour in the egg mixture, and flip it over once it has turned slightly golden brown, fry it on the other side, and put it on a plate.
8
Add the sauce to the same frying pan, bring it to a boil, and add in the katakuriko dissolved in equal parts water to thicken the sauce.
9
Add in the green onions whenever you wish.
10
You can add them in after the sauce has thickened, or you can sprinkle them on top of the the plate as a finishing touch!
11
Done!

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Eggs, 1 Chikuwa, 1 the same amount as the chikuwa Mushrooms (I used shimeji this time), 1/4 Carrot, and more.

Yes, Japanese-Style Crab Soup with Chikuwa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese-Style Crab Soup with Chikuwa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions