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Tenshinhan - Crab meat omelette on rice featured img

Tenshinhan (Crab Meat Omelette on Rice)


  • Author: Yuto Omura
  • Total Time: 40 minutes
  • Yield: 1-2 portions 1x

Description

Fluffy omelette with imitation crab meat and shiitake mushrooms served on a mountain of rice and drizzled with a thick and glossy sweet vinegar sauce. Serves 1-2. (Cooking time doesn't include rice.)


Ingredients

Scale

Prep

  • 2 dried shiitake mushrooms
  • 100ml water
  • 200g cooked rice (90-100g before cooking)

Sauce

  • 15g unsalted butter
  • 2 tsp soy sauce
  • 200ml chicken stock
  • 1/2 tbsp light brown sugar
  • 1 pinch salt
  • 1/2 tbsp rice vinegar
  • slurry (1 tbsp cold water mixed with 1 tsp potato starch or corn starch)

Tenshinhan

  • 1 tbsp spring onion white part, finely diced
  • 30g imitation crab (crab sticks)
  • 4 eggs
  • 2 tsp Japanese mayonnaise
  • 1 tbsp shiitake mushroom dashi (from soaked shiitake)
  • 1 tsp ginger paste (grated ginger)
  • 1 pinches salt
  • 1 pinch pepper
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • green peas to garnish

Instructions

Prep

  1. Place two dried shiitake mushrooms in approximately 100ml of cold water. (Or enough to cover, depending on the container.) Allow to soak for about 20-30 minutes or until softened.
    soaking dry shiitake mushrooms
  2. If you haven't already, cook the rice. (I often use frozen rice and microwave it while cooking the sauce.)
    transferring rice into pot

Sauce

  1. Place a saucepan on the stove and melt 15g butter on a low heat.
    melting butter in sauce pan
  2. Once melted, add 2 tsp of soy sauce and mix.
    pouring soy sauce into butter
  3. Add 200ml chicken stock, 1/2 tbsp light brown sugar and a pinch of salt. Turn up the heat to medium and bring to boil.
    adding chicken stock to sauce
  4. Allow to boil for 1 minute and then add 1/2 tbsp rice vinegar and your slurry (1 tbsp cold water mixed with 1 tsp corn starch).
    making slurry
  5. Turn down the heat to medium-low and continue to heat while mixing until it becomes slightly thickened and glossy.
  6. Turn off the heat and set aside.

Omelette

  1. Remove the soaked shiitake mushrooms from the water (don't throw away the water!), cut off the stems and then cut them into thin slices.
    slicing shiitake mushrooms
  2. Shred the imitation crab with a fork.
    shredding imitation crab for tenshinhan
  3. Crack 4 eggs into a bowl and whisk.
    cracking eggs into a bowl
  4. Add the finely diced spring onion, sliced shiitake mushrooms and shreds of imitation crab, then whisk.
    adding ingredients to eggs for tenshinhan
  5. Next add 1 tbsp of the shiitake dashi (left over water from soaking the mushrooms), 2 tsp Japanese mayonnaise, 1 tsp of ginger paste (grated ginger) and a pinch of salt and pepper. Whisk well.
    seasoning tenshinhan mixture
  6. Heat a wok or non-stick frying pan on medium-high and once hot, add a drizzle of vegetable oil.
    pouring oil into heated pan
  7. Pour the egg mixture in and whisk while still runny (like you would with scrambled eggs) for about 30 seconds.
    whisking egg to make tenshinhan
  8. Turn down the heat to medium and continue to heat without mixing until the egg is cooked half way through (it will be a bit runny on top - if you don't like runny eggs you can flip it to cook the other side.)
    cooked tenshinhan in frying pan
  9. Make a mountain of rice on a plate and carefully slide the omelette on top of the rice.
    placing omelette over rice
  10. Pour the sauce over the top and garnish with a drizzle of sesame oil and a sprinkling of green peas.
    pouring sauce over tenshinhan
  11. Enjoy!
    Tenshinhan - Crab meat omelette on rice on spoon
  • Prep Time: 5 minutes
  • soaking time: 25
  • Cook Time: 10 minutes
  • Category: Rice
  • Method: Frying
  • Cuisine: Japanese / Chinese

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