Crab and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This Japanese-style rice bowl is topped with crab and egg gently cooked in a mild soy sauce. Light and comforting, it makes a lovely lunch or easy dinner.
Japanese · 15 minutes to cook
Nutrition (per 534g serving): 485.7 kcal · protein 26.6g · carbohydrate 73.1g · fat 7.1g · sodium 1270.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stirring the eggs too vigorously after adding them will break them into small curds. Fold them once or twice with broad strokes to keep them soft and silky.
Tips: If the crab is already seasoned, you can reduce the soy sauce by half.
Tips: If the sauce is too thin, simmer uncovered for another minute so it soaks nicely into the rice.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Crab meat — 80 g
- Egg — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Soy sauce — 1 Tbsp
- Water — 120 ml
- Sugar — 0.5 tsp
- Cooking oil — 0.5 tsp