CRAB SUSHI

Ingredients:
Dried shiitake mushrooms - 4
Dashi -1/2 cup
Light soy sauce - 3 tbsp
Sugar - 1 tbsp
Mirin - 1 tbsp
Vegetable oil - 2 tsp
Eggs - 2 (beaten)
Crab meat - 250 gms
Snowpeas- 16
Sushi rice - 4 cups
Pink, pickled ginger

Method:

• Soak the mushrooms until soft in warm water, about 30 minutes. Drain and discard the stems.Slice the caps.
• Mix the dashi, soy sauce, sugar and mirin together in a saucepan. 
• Add the mushroom and simmer for 15 minutes. Drain.
• Heat the oil in a large heavy-based fry pan. Pour in the beaten eggs and cook, without stirring, until set.
• Turn the omelette out onto absorbent paper to soak up excess oil.
• When cold, cut into thin strips. Shred the crab meat. Parboil the snowpeas in plenty of boiling water, about 5 minutes.
• Drain and cut into bite-sized pieces.
• Combine the sushi rice with the mushrooms, crab, shredded egg and snowpeas attractively in a serving bowl.
• Garnish with pickled ginger and serve with soy sauce as a dipping sauce.