Name: Japanese Imitation Crab Bread
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Yield: 7
Ingredients: 250g Bread Flour; 35g Granulated Sugar; 6g Active Dry Yeast; 170g Milk; 2g Salt; 20g Unsalted Butter; 4 Scrambled Eggs (with salt and pepper seasoning); 8 Pieces Imitation Crab Meat; 2 Tbsp Kewpie Japanese Mayonnaise; 2 Tsp Furikake; 2 Tsp Bonito Flake

The Japanese Imitation Crab Bread is a new creation for breakfast, which is a soft bread roll filled with scrambled egg and mayonnaise mixed crab meat. This bread is such a delight to enjoy with a combination of delicious flavor.

I’ve always been looking for new ideas of making delicious bread, and I search for interesting and yummy recipes. This Japanese Imitation crab bread is the one I saw from the Japanese bakery store that makes me want to make it at home so badly. The filling of the bread is inspired by the Japanese imitation crab meat salad, which is made with imitation crab meat and mayonnaise for the dressing. The taste of this bread is absolutely refreshing and savory. Besides, I added the scrambled eggs and topped with some Japanese fuikake and bonito flakes to make it taste more authentic and healthy. This is an easy homemade Japanese fusion breakfast recipe that made with soft bread and tasty fillings.

What are the ingredients?

Bread Dough
- Bread Flour
- Granulated Sugar
- Active Dry Yeast
- Milk
- Salt
- Unsalted Butter

Filling and Toppings
- Scrambled Eggs with salt and pepper seasoning
- Imitation Crab Meat
- Kewpie Japanese Mayonnaise
- Furikake– It is a savory Japanese rice seasoning that contains roasted sesame seeds, bonito fish flakes, dried salmon crumbs, and dried seaweed. It comes with several flavors, such as wasabi furikake, salmon furikake, nori tama furikake. You can sprinkle furikake on rice, bread even pasta to enhance the taste.
- Bonito Flake

How to make Japanese Imitation Crab Bread at home?

Bread Roll

Combine bread flour, sugar, yeast, milk, and salt in a large mixing bowl. Knead the dough with a stand mixer on high speed for 5 minutes until smooth. Add butter to it, and keep kneading the dough for another 15 minutes on a 7 to 8 speed until it becomes more stretchy.

Cover the bowl with plastic wrap, and let it rise for 40 minutes in the microwave until double the size. Place a cup of hot water on the side to raise the temperature and moisture level.
Once the dough has become double the size, transfer it to the table. Punch the dough press it to release the air from it.
Divide the dough into 6 equal pieces. Roll each of them into a ball, and let them rest for 10 minutes with plastic wrap covered.

Shape the dough into ovals and transfer them to a baking pan. Let them rise for another 40 minutes in the oven until they become double the size. Brush the buns with egg wash.

Move the dough out of the oven. Pre-heat the oven to 356F.
Bake the bread for 20 minutes until gold brown.

Filling and topping preparation

Cook the scrambled eggs with salt and pepper. And set it aside.
Slice the imitation crab meat to half, and set them aside.

Assembly

Once the bread are done for baking. Let them cool down a little bit on the rack, then cut the bread in the middle half way through. Add one spoon full of the scrambled egg to the bread, and top with the imitation crab meat. Drizzling some mayonnaise to finish. Bake the bread for another 5 minutes at 356F. Sprinkling some furikake and bonito flakes over the top before serving.

How to store the bread?

Let the freshly baked bread cool down completely before storing them in a plastic bag. Keep the bread at room temperature for 3 to 5 days will still remain the fresh and softness.
Add filling and topping right before serving.

More simple recipes for yummy breakfast.

Easy Soft White Bread

Scallion Steamed Buns

Black Sesame Whole Wheat Steamed Buns

Ham and Cheese Bread Loaf

Yield: 7