Gourmet crab congee

Ingredients

• 2 cups rice.
• 2 crabs.
• 1 cup cold water, for soak rice.
• 1 stalk of coriander leaf, chopped for garnish.
• 1 spring onion, chopped for garnish.
• Pepper to taste.
• Low sodium soy sauce to taste.

Seasoning:

• 1 teaspoon fine salt.
• 1 cup Japanese rice wine.
• 1 teaspoon MSG.
• 1/2 cup low sodium soy sauce.

For Bonito Flakes Broth:

• 2 litre water.
• 60 g bonito flakes.
• 40 g dried kelp (konbu), soak until soft.
• 30 g ginger, crashed.

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Preparation

• To prepare bonito flakes broth. Bring the water to a boill in a saucepan, pour in bonito flakes, kelp and ginger. Stop the heat immediately.
• Filter off any foam and allow the bonito flakes to settle on the bottom of the pan. Strain the broth through a fine sieve paper towel. Remove from the heat.
• Clean crab with a brush. Remove shell and inner organs. Chop off legs and cut the crab into 4 pieces.
• Soak the rice in a saucepan with 1 cup of cold water overnight or at least 1 hour to get a softer and fluffier texture of rice.
• Heat the saucepan, add prepared bonito flakes broth and bring to a boil. Add the crabs and reduce to low heat.
• Continue to simmer until the rice break, thick and smooth. Continue to simmer until the rice break, thick and smooth.
• Ladle the porridge into a bowl, garnish with coriander, spring onion and pepper before dish out.