もう1品欲しいときに便利な、卵3個で作る中華そうざいの素です。
卵と混ぜて焼く「かに玉の素」は、たけのこ・にんじん・かに肉・かまぼこ・きくらげ・しいたけ入り。「あんかけの素」はグリンピース入り。かに玉もあんかけもフライパンひとつで作れるので、簡単に具だくさんであんかけたっぷりのかに玉ができあがります。
おかずとしてはもちろん、ご飯にのせて天津丼にしてもおいしく召し上がれます。

Kanitama is a Japanese style omelette filled with crab meat. This dish definitely has its Chinese origins and evolved from the popular egg for young, at first look they might look similar but ingredients will definitely vary.

This Nagatanien Kanitama comes with a pack of ingredients containing slices of bamboo shoot, carrot, crab meat, black fungus, and Shitake mushroom and you can make Kanitama omelette mixing 3 pieces of egg with the ingredients in a bowl and pan-fry it.

The package includes a sachet that encloses powder of seasoning sauce and you can mix the powder with 200ml water in a pan and cook it until it becomes sticky, then put the sauce on the omelette you have just cooked. 

The portionsize is for 2 people 

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