Main ingredients 🥩
eggsvinegarcrab meat (crab flavoring)zucchinidried anchovy brothoyster saucemirinsoy saucestarch
Jung Ho-young's Crab Meat Sauce Swirl Egg Roll
An innovative dish featuring soft, moist egg rolls cooked in boiling water and generously topped with a savory, umami-rich crab-flavored starch sauce.
🙋 Recommended for
- ⭐ Beginners who struggle with flipping or shaping eggs on a pan
- ⭐ Those seeking a luxuriously moist, pudding-like egg dish with a rich, smooth mouthfeel
Ingredients needed 🛒2 servings
- eggs 4
- vinegar 3 tablespoons (for water)
- salt 1 pinch (for water)
- crab meat (crab flavoring) to taste
- zucchini a little
- dried anchovy broth 150cc
- sugar 1 tablespoon
- oyster sauce 1 tablespoon
- mirin 1/2 tablespoon
- soy sauce 1 tablespoon
- starch slurry a little (starch 1: water 1 ratio)
Recipe 🍳
- Bring water to a boil in a pot, then add 3 tablespoons of vinegar and 1 pinch of salt. Stir gently and immediately turn off the heat.
- Slowly pour the well-beaten egg mixture (4 eggs) in a circular motion, allowing it to cook into a single, soft, cohesive mass. Remove from the pot and gently press out excess moisture using a cloth or sieve.
- In another pot, add 150cc of dried anchovy broth and bring to a boil. Add shredded crab meat and finely sliced zucchini.
- Once the broth begins to bubble, add 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1/2 tablespoon of mirin, and 1 tablespoon of soy sauce to enhance the savory depth of the sauce.
- Gradually add the starch slurry (mixed in a 1:1 ratio of starch to water) while stirring until the sauce reaches your desired thickness.
- Cut the shaped egg roll into bite-sized pieces and arrange them on a serving plate. Pour a generous amount of warm crab meat sauce over the top to finish.
- Add vinegar and salt to boiled water that has been turned off, then gently pour in the egg mixture to form a smooth, soft mass. Remove and drain lightly.
- Boil dried anchovy broth with crab meat, zucchini, and seasonings, then thicken with starch slurry.
- Place the cut egg pieces on a plate and generously spoon the smooth crab meat sauce over them to finish.
Cooking tips 💡
- Always add the egg mixture only after turning off the heat and once the bubbling has completely settled—this prevents the egg from spreading unevenly and ensures a smooth, cohesive roll.
- A well-balanced, thickened starch sauce helps retain warmth in the egg dish and greatly enhances the smooth, velvety mouthfeel.
- Mild in flavor and extremely soft, this dish makes an ideal nutritious side for elderly individuals or children with sensitive teeth.
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