Recipe Photo Recipe Title
cooking process

cooking process

Typically in mochigome (glutinous rice) dishes all ingredients are steamed together. In this unique variation, most of the ingredients are first stir-fried, then mixed into the steamed mochigome. The crab meat gives the dish an elegant taste, complementing its overall light flavor. The key to the flavor lies in cooking the vegetables with the crab and stock. Take care to properly stir-fry and season the vegetables, then mix them into the steamed glutinous rice while it's still hot. By doing so, the various flavors will seep into the rice. If you don't have a steaming basket, use a rice cooker.

cooking process

1-1/2 cups dried mochigome (glutinous rice)
1 blue crab
2 oz. edamame (Japanese green soy beans)
1 dried shiitake mushroom
2 oz. boiled bamboo shoots
2 oz. baby corn
4-inch piece of naganegi
1 clove ginger
1 teaspoon negi oil (optional)
1 cup stock-preferably homemade chicken stock
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine
1 teaspoon soy sauce
2 tablespoons oil

advance preparation

・ Wash the mochigome and leave to soak in water for 3 - 12 hours. Drain through a tight-mesh colander.

・ Boil edamame, remove from shell and peel off the thin skin.

・ Soak the dried shiitake in water for about an hour, then mince.

・ Mince all vegetables and ginger.


<Advance Preparation of the Crab>
Use your hand to remove the triangular part of the stomach. Continue pulling and remove the shell. Remove and set aside the yellowish entrails and the orange eggs. Dispose of the gray matter on both sides of the stomach. Divide the body into quarters and cut the legs into bite-size pieces. Make a horizontal incision into the thinner legs so they will release their flavor when cooked.


Spread the mochigome on a flat container that will fit inside a steaming basket or steamer. If using negi oil, drizzle it over the mochigome. Cover with water.

Put the steaming basket on high heat. When steam begins to rise, insert the container with the mochigome and steam on high heat for 15 - 20 minutes.
Tips Always wait until steam begins to rise from the steamer before putting the rice inside.

Heat oil in wok and stir-fry the crab. Be sure to include the crab eggs and entrails, which are important for flavoring. When the crab shell turns red, add all the vegetables except the naganegi and stir-fry.

When all the vegetables are coated in oil, add the stock.
Tips If you prefer, you may substitute the water in which the shiitake was soaked for the chicken stock.

Add oyster sauce, then the Chinese rice wine and simmer for about 5 minutes.

When almost all the liquid has evaporated, add the soy sauce, pepper and salt, then remove the crab.

In a large mixing bowl, stir together the cooked mochigome, vegetables, and minced naganegi.
Tips Add the vegetables to the mochigome as soon as it finishes cooking to ensure that the mochigome remains soft and takes on the flavors of the vegetables.

Serve in individual serving bowls with the crab on top.

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