A : 1/2 tablespoon Japanese sake
Salt & pepper

B : 1/2 tablespoon Japanese sake
1/2 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon vinegar
50 cc water
1/2 teaspoon chicken stock granule

1 mangetout
Cornstarch water

【Direction】
1. Cut the cloud ear mushroom & Japanese leek into pieces.
2. Combine B in a bowl.
3. Put the bamboo shoot & 1 in an oiled frying pan, add A, and stir fry.
4. Beat the egg in a bowl, add 3 and combine.
5. Pour generous amount of oil into a frying pan, add 4 & the crab, lightly scramble, and cook slowly over the low heat. Place it over steamed rice.
6. Put B in a frying pan, bring to boil, and add cornstarch water to thicken.
7. Pour 6 over 5, top with shredded mangetout.