Tofu To Kani No Tamago Yaki (Bean Curd, Crab Meat Egg Roll)
SERVINGS: 4
5 eggs
1-1/2 teaspoons sugar
1/2 teaspoon gourmet powder
1/4 teaspoon salt
Beat eggs lightly and add seasonings. Grease pan and fry egg mixture into thin sheets. Makes 5 to 6 sheets.
1 tofu
1 can crab meat
1/3 cup slivered carrots
1/3 cup peas
4 tablespoons cornstarch
1/4 teaspoon gourmet powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
Drain tofu and mash fine. Add all above ingredients except cornstarch and mix well.
Place mixture on egg sheets, make rolls like jelly rolls and tie with dampened kampyo, about an inch apart. Better results are obtained by leaving these rolls in the refrigerator overnight.
Cut between tied sections, dredge with cornstarch and fry in deep fat. Serve hot with “an” sauce (see page 85).
