Japanese crab and egg soup

In my family, it is customary to have lunch according to the scheme: first, second, "compote". Therefore, I cook not only second courses, but soups as well. Since we eat soups every day, then, accordingly, the monotony gets boring, which is why I use a variety of culinary recipes in the field of preparing first courses. Not so long ago I cooked a pretty good Japanese soup with crabs and eggs, this is food from Japanese cuisine. I share with you the way of cooking this dish. So, first put the pink salmon together with the skin in a saucepan with cold water and bring to a boil over high heat. Then reduce the heat, remove the foam and cook for 10-15 minutes. Then we put the fish on a plate and let it cool down. Remove the bones and skin from the fish, disassemble into small pieces. The broth is filtered. Next, thoroughly wash the rice. Put it in a saucepan, add 2 cups of water, salt, oil and bring to a boil. Cook the rice over high heat until the water evaporates completely, and then reduce the heat and cook for about 10 minutes. Next, we wash the celery. We disassemble the crabs into pieces to disassemble into pieces. Pre-filtered broth is brought to a boil again. Add the pieces of fish and crabs and cook for another 4 minutes.
Then add rice to the soup and cook for another 4 minutes. Now beat the eggs and pour them into the soup. At the end, sprinkle the soup with celery and remove from the heat. The soup is ready!