Seasonings
200 g (about 7 oz) cooked white rice, 2 crab sticks, 1 egg, fresh asparagus and fresh shiitake mushrooms to taste, a pinch of black sesame seeds.
Seasonings
500 g (about 1 lb) fresh broth, a pinch each of salt, MSG, and ground white pepper, a small amount of water and cornstarch slurry, and 2 teaspoons sesame oil.
Steps
1. Remove the outer film from the crab sticks and cut into small sections; peel the asparagus, wash, and cut into segments; remove the stems from the shiitake mushrooms, dice them; blanch each ingredient separately in boiling water briefly, then drain well; crack the eggs into a bowl and beat into an egg mixture.
2. Place a clean pot over heat, add fresh broth, salt, MSG, and pepper, and bring to a boil. Add the asparagus, diced shiitake mushrooms, and imitation crab sticks, and cook until infused with flavor.
3. Thicken with a cornstarch slurry, then slowly pour in beaten egg to create egg ribbons, drizzle with sesame oil, pour over a bowl of steamed rice, and sprinkle with black sesame seeds.