Tenshinhan (Crab Meat Omelette on Rice)
Tenshinhan is a delicious dish made up of a fluffy crab meat omelet 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 easy to make too!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 dried shiitake mushroom
- 100 ml water
- 200 g cooked Japanese short-grain rice
- 1 tbsp butter
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 200 ml chicken bouillon
- ½ tbsp light brown sugar
- 1 pinch salt
- ½ tbsp rice vinegar
- 1 tbsp cold water (for slurry)
- 1 tsp potato starch (katakuriko) (for slurry)
- 1 tbsp Japanese leek (naganegi) (white part, finely diced)
- 30 g imitation crab (crab sticks)
- 4 egg
- 2 tsp Japanese mayonnaise
- 1 tbsp shiitake mushroom dashi (leftover 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
- 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.)
- 3
Place a saucepan on the stove and 1 tbsp butter over a low heat.
- 4
Once melted, add 2 tsp Japanese soy sauce (koikuchi shoyu) and mix.
- 5
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. Pour 1 tbsp cold water into a small bowl and mix in 1 tsp potato starch (katakuriko) to make a slurry.
- 6
Let the sauce boil for 1 minute and then add the slurry and ½ tbsp rice vinegar.
- 7
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.
- 8
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.
- 9
Shred 30 g imitation crab with a fork and finely dice 1 tbsp Japanese leek (naganegi).
- 10
Crack 4 egg into a bowl and whisk.
- 11
Add the Japanese leek, shiitake mushrooms and imitation crab, then whisk again.
- 12
Next add 1 tbsp shiitake mushroom dashi (left over water from soaking the mushrooms) per portion along with 2 tsp Japanese mayonnaise, 1 tsp ginger paste, 1 pinch salt and 1 pinch ground black pepper. Whisk until evenly distributed.
- 13
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.
- 14
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.)
- 15
Make a mountain of 200 g cooked Japanese short-grain rice on a plate and carefully slide the omelet on top of the rice.
- 16
Pour the sauce over the top and garnish with 1 tsp toasted sesame oil and a few green peas.
- 17
Enjoy!