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Tenshinhan (Crab Meat Omelette on Rice)

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
25 mins
Total Time
40 mins
Servings: 2 portions
Course: Side Dish , Lunch , Dinner
Cuisine: Japanese

Ingredients

Prep
  • 2 dried shiitake mushroom
  • 100 ml water
  • 200 g cooked Japanese short-grain rice
Sauce
  • 15 g unsalted butter
  • 2 tsp soy sauce
  • 200 ml chicken bouillon
  • ½ tbsp light brown sugar
  • 1 pinch salt
  • ½ tbsp rice vinegar
  • slurry 1 tbsp cold water mixed with 1 tsp potato starch or corn starch
Tenshinhan
  • 1 tbsp green onion white part, finely diced
  • 30 g imitation crab crab sticks
  • 4 egg
  • 2 tsp Japanese style mayonnaise
  • 1 tbsp shiitake mushroom dashi from soaked shiitake
  • 1 tsp ginger paste or grated ginger
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tbsp cooking oil
  • 1 tsp toasted sesame oil
  • green peas to garnish

Instructions

Prep
    Cup of Yum
  1. Place 2 dried shiitake mushroom in a small bowl of 100 ml water and soak for about 20-30 minutes or until softened.
  2. Use this time to cook your rice. (I often use frozen rice and microwave it while cooking the sauce.)
Sauce
  1. Place a saucepan on the stove and 15 g unsalted butter over a low heat.
  2. Once melted, add 2 tsp soy sauce and mix.
  3. Add 200 ml chicken bouillon, ½ tbsp light brown sugar and 1 pinch salt. Turn up the heat to medium and bring it to a boil.
  4. Allow the sauce to boil for 1 minute and then add the slurry and ½ tbsp rice vinegar.
  5. Turn the heat down to medium-low and stir continuously until it becomes slightly thickened and glossy. Turn off the heat but leave the pot on the stove and cover to keep it warm.
Omelette
  1. Remove the soaked shiitake mushrooms from the water (but don't throw away the water!), cut off the stems and then cut them into thin slices.
  2. Shred 30 g imitation crab with a fork and finely dice 1 tbsp green onion.
  3. Crack 4 egg into a bowl and whisk.
  4. Add the green onion, shiitake mushrooms and imitation crab, then whisk again.
  5. Next add 1 tbsp shiitake mushroom dashi (left over water from soaking the mushrooms) per portion along with 2 tsp Japanese style mayonnaise, 1 tsp ginger paste, 1 pinch salt and 1 pinch ground black pepper. Whisk until evenly distributed.
  6. Heat a frying pan (preferably non-stick) on medium-high and once hot, add 1 tbsp cooking oil. Swirl it around and evenly coat the pan. Pour the egg mixture in and whisk 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 1 tsp toasted sesame oil and a few green peas.
  10. Enjoy!

Notes

  • If doubling or tripling the recipe, divide the egg and cook each portion separately to ensure beautiful presentation. (This will also prevent the omelette from becoming too thick.)