Tenshinhan

sudachirecipes.com

Crab Meat Omelette Over Rice

Tenshinhan is a delicious dish made up of a fluffy crab meat omelette served on a mountain of rice and then drizzled with a glossy sweet vinegar sauce. Not only is it extremely tasty, but it's super quick and easy to make too!

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Tenshinhan

Yield

1-2 servings

Type

Egg

Time

40 minutes

Level

Easy

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what you'll need:

» dried shiitake mushrooms » cooked rice » spring onion » imitation crab » eggs » Japanese mayonnaise » grated ginger » sesame oil » green peas

for the sauce:

» unsalted butter » soy sauce » chicken stock » light brown sugar » salt » rice vinegar » slurry (potato starch mixed with water)

Soak shiitake

Soak the dry shiitake mushrooms in a bowl of cold water for 20-30 mins. (Use this time to cook rice.)

1

Make sauce

Melt butter in a pan and add soy sauce, chicken stock, light brown sugar and a pinch of salt. Bring to a boil.

2

Simmer

Lower the heat to a simmer. Mix potato starch and cold water in a small bowl to make a slurry and add it to the sauce along with rice vinegar.

3

Thicken

Simmer and stir occasionally until slightly thickened and glossy. Turn off the heat and leave it on the stove to keep it warm. (Reheat before serving if necessary.)

4

Cut mushrooms

Once the shiitake have rehydrated, remove them from the water (keep this for later), remove the stems and slice.

5

Prep ingredients

Finely dice the spring onion and shred the imitation crab using a fork.

6

Whisk the egg

Crack the eggs into a mixing bowl and whisk until the yolks and whites are combined.

7

Add crab & veg

Add the crab, spring onion and shiitake mushrooms to the egg and whisk.

8

Add seasonings

Add 1 tbsp of shiitake dashi (leftover water from the soaked shiitake) per serving along with Japanese mayo, grated ginger and a pinch of salt and pepper. Whisk well.

9

Heat the pan

Heat a pan on medium-high and add oil. Swirl the oil around the pan so it's evenly covered and pour the egg mixture in.

10

Half cook

Whisk the egg for the first 30 seconds and then turn the heat down to medium. Continue to cook until the egg is half cooked. Do not flip.

11

Remove from heat

Once the egg is half cooked, remove it from the heat. It will continue to cook with the residual heat.

12

Plate the rice

Make a mountain of rice in a deep dish.

13

Top with omelette

Carefully transfer the omelette from the pan over the top of the rice.

14

Add sauce

Reheat the sauce over the stove if necessary and pour it over the top of the omelette.

15

Garnish

Drizzle with sesame oil and garnish with green peas for an authentic look. Enjoy!

16

check out FULL RECIPE »

See the full post for tips and tricks, ingredient quantities and additional info about this dish!

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