Crab Risotto - Kani Zosui - - cooking recipe

Ingredients

4 cups hot cooked rice
7 ounces canned crabmeat
4 eggs
1 scallion
4 cups dashi
2 tablespoons mirin
2 teaspoons salt
3 tablespoons light soy sauce
1 tablespoon fresh ginger juice
1/4 sheet nori

Preparation

Discard white tendons from crabmeat, and flake meat into pieces.
Beat eggs.
Chop scallion.
Place dashi and seasonings in a pot, bring to a boil.
Add rice and crabmeat.When it boils for the second time, turn heat down to medium, and cook for 2-3 minutes.
Add genger juice, and pour in beaten eggs in a circular motion.
When egg is half done, cover and remove from heat.
Transfer to soup bowls, and sprinkle with nori.