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Tenshinhan - Crab meat omelette on rice

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
  • 200g cooked rice
  • 1 tbsp spring onion white part, finely diced
  • 30g imitation crab (crab sticks)

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 corn starch)

Tenshinhan

  • 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.
  2. Cook the rice in advance. (I often use frozen rice and microwave it while cooking the sauce.)
  3. Peel the imitation crab sticks into strings.

Sauce

  1. Place a saucepan on the stove and melt 15g butter on a low heat.
  2. Once melted, add 2 tsp of soy sauce and mix.
  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.
  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).
  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.
  2. Crack 4 eggs into a bowl and whisk.
  3. Add the finely diced spring onion, sliced shiitake mushrooms and shreds of imitation crab, then whisk.
  4. 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.
  5. Heat a wok or non-stick frying pan on medium-high.
  6. Once it's hot, pour 1 tbsp of vegetable oil to the pan and pour the egg mixture in. Mix it in the pan (like you would with scrambled eggs) for about 30 seconds.
  7. 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.)
  8. Make a mountain of rice on a plate and carefully slide the omelette on top of the rice.
  9. Pour the sauce over the top and garnish with a drizzle of sesame oil and a sprinkling of green peas.
  10. Enjoy!
  • Prep Time: 5 minutes
  • soaking time: 25
  • Cook Time: 10 minutes
  • Category: Rice
  • Method: Frying
  • Cuisine: Japanese / Chinese

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