Creamy Corn Potage with Crabmeat (Tomorokoshi No Kani-jiru)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-1/2 cups chicken stock with ginger 1 cup fresh whole-kernel corn from 2 large ears or (9-oz) pkg frozen whole-kernel or cream-style corn 1 tablespoon sake
1/2 teaspoon sugar 1 teaspoon salt dash ground black pepper
1 tablespoon minced baked ham 2-1/2 tablespoons cornstarch 1/4 cup chicken broth or water
2 to 3 oz flaked crabmeat, carefully picked over 1 large egg white, slightly beaten 2 small green onions, thinly sliced



1 In a medium-size saucepan, heat stock and corn over medium heat 5 minutes. Strain hot mixture into a medium-size bowl. Puree corn in a blender or food processor fitted with a stell blade. Add a small amount of stock. Press pureed corn back into hot stock through a fine strainer. Discard any corn pulp left in strainer. Heat stock mixture over medium heat. Stir in sake, sugar, salt, pepepr and ham.
2 In a small bowl, blend cornstarch and 1/4 cup chicken broth or water. Increase heat. When soup boils, add cornstarch mixture, stirring constantly until thickened. Reduce heat to low. Stir in crabmeat. Remove from heat. Drizzle in beaten egg white, stirring with chopsticks in a circular motion. Add green onions. Ladle hot soup into bowls.

Back