Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 thick naganegi (or leeks)
- ⅚ cup (200 cc) water
- 1 teaspoon gelatin
- ½ chicken bouillon cube
- 2 tablespoons fresh cream
- 1 tablespoon mayonnaise
- dash sugar
- 3½ ounces (100g) crabmeat, cooked and shredded
Directions
Cut the naganegi into 1½ inch (4 cm) lengths, and add to a saucepan of boiling water for 6 to 7 minutes, until they are slightly soft.
Drain and cool.
When cool, push out and remove the centers, leaving only about 2 layers of skin.
Combine the water, gelatin, and bouillon cube in a small microwave-safe bowl, cover, and microwave for 1 minute.
Take out 2⅔ tablespoons (40 cc) of the gelatin liquid and place it in a separate small mixing bowl, add the fresh cream, mayonnaise, sugar and crabmeat, and mix.
Set this bowl into a larger bowl of ice to chill.
When the mixture has jelled, use it to stuff the naganegi pieces.
Refrigerate the remaining gelatin mixture for about 2 hours.
When chilled, spread it over a serving plate, and arrange the stuffed naganegi on top.
Category:Cathy's Recipes
Category:Japanese Meat Dishes
Category:Leek Recipes
Category:Gelatin Recipes
Category:Crab Recipes