Kani No Nishiki Mushi

• 2 7-ounce cans crab
• 4 dried mushrooms
• 1 tablespoon sugar
• 1 tablespoon shoyu
• 2 teaspoons salt
• 1/4 cup water
• Dash of gourmet powder
• 1 carrot, finely chopped
• 10 string beans, chopped
• 1 dozen eggs

Shred crab meat and save the liquid. Soak mushrooms in water, squeeze lightly and chop fine. Add to mixture of sugar, shoyu, salt, water, crab liquid, and gourmet powder; cook for 2 to 3 minutes.

Parboil carrots and string beans; add to mushroom mixture and cook for 2 to 3 minutes.

Then add crab meat and well-beaten eggs. Mix thoroughly.

Pour into oiled 8″ x 8″ baking pan and bake in 350° oven for 20 minutes or until firm and top is lightly browned. Slice and serve.