Basic Crab Egg Foo Young Kanitama

• 3 Eggs
• 1/2 can Crabmeat
• 1/4 Onion (or Japanese leek)
• 1 Dried shiitake mushroom
• 1 1/2 tbsp Green peas
• 1/2 tsp Soy sauce
• 1 dash Salt and pepper
• 100 ml Chinese soup stock
• 1/2 tbsp Soy sauce
• 1 tsp Light brown sugar
• 1 dash of each Salt, pepper, sesame oil
• 1/2 tbsp Katakuriko

1. Slice the onion thinly.
2. Stir fry quickly with the crabmeat, and let cool.
3. Rehydrate the shiitake mushroom and slice thinly.
4. Mix the water, katakuriko and the other ankake sauce ingredients.
5. Combine the beaten eggs, crabmeat, onions, shiitake mushrooms and green peas.
6. Add the ingredients for the eggs and mix together.
7. In a well heated wok, pour a generous amount of sesame oil.
8. Pour the egg mixture.
9. When the edges starts to cook, scramble the egg and form into a round shape.
10. When the egg is about 80% cooked, transfer to a big plate.
11. Add all the ankake sauce ingredients to the wok and heat until thickened.
12. Pour the sauce over the egg and it's done!

eggs, crabmeat, onion, shiitake mushroom, green peas, soy sauce, salt, chinese soup stock, soy sauce, brown sugar, salt, katakuriko

Taken from cookpad.com/us/recipes/154672-basic-crab-egg-foo-young-%E2%96%A0-kanitama (may not work)