Description
Tenshinhan is an easy Japanese crab omelette over rice, a fluffy egg-and-imitation-crab omelette on a warm rice dome, finished with a glossy sweet, savory, and slightly sour sauce.
Ingredients
Scale
- 2 Instant Rice Cups (14.8 oz cooked)
- 2 Eggs
- 2 sticks Imitation Crab (or real crab)
- 2 tbsp Vegetable Oil
- 1/2 cup chicken stock
- 1 tbsp Soy Sauce
- 3 tsp granulated sugar
- 1 tsp Rice Vinegar
- 1 tsp sake
- 1.5 tsp Potato Starch
- 1 stalk scallion, chopped
Equipment
- Nonstick skillet
- Small saucepan
- Whisk
- Spouted measuring cup
Instructions
- Prep the crab and eggs. Break the imitation crab into smaller strips. Crack the eggs into a spouted measuring cup, beat them, then add the crab and stir to combine.
- Cook the omelette. Heat the vegetable oil in a nonstick pan over medium-low. Pour in the egg mixture and cook gently until just set, keeping the eggs soft.
- Shape the rice. Microwave the rice cups per the package. Fluff the rice in a bowl, press it down, and flip it onto a plate or wide, shallow bowl to form a dome.
- Make the sauce. In a small saucepan off the heat, stir together the chicken stock, soy sauce, sugar, rice vinegar, sake, and potato starch until smooth. Turn the heat to medium and stir constantly until glossy and slightly thickened.
- Assemble. Lay the omelette over the rice dome and pour the sauce over the top.
- Garnish and serve. Top with chopped scallions and eat right away.
Notes
- Keep the eggs on medium-low and pull them while still soft for a custardy, tender omelette.
- Always mix the potato starch into the cold liquid before heating, then stir constantly to avoid clumps.
- Pack the rice firmly so the dome holds its shape under the omelette.
- Real lump crab works as an upgrade, but imitation crab is cheaper and folds into the eggs beautifully.
- Swap the traditional sauce for a quick sriracha-ketchup drizzle if you want a modern twist.
- Serve immediately, since the soft eggs and glossy sauce are best fresh.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese, Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 190mg