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Kanitama (Crab Omelet with Sweet and Sour Sauce)
Serves 2 · About 20 min
Egg with imitation crab and Japanese leek cooked into a round omelet and topped with a thick sweet and sour sauce.
① Cut the fillings and beat the eggs→② Make the sauce→③ Cook the egg into a round→④ Pour the sauce over
What to buy
Eggs & fish cakes
Vegetables
Seasonings
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How to make it
1
Cut the fillings and beat the eggs
- On a cutting board, cut the leek diagonally into thin slices
- Tear the imitation crab into thin shreds by hand
- Crack 3 eggs into a bowl, add a pinch of salt, and beat with chopsticks. Add the crab and leek and mix
How to tell it's doneThere are no lumps of egg white, and the fillings are spread through all the egg.
2
Make the sauce
- In a small bowl, mix 2 tsp potato starch and 1 tbsp water (starch slurry)
- In a small pot, put 150 ml water, 1/2 tsp chicken stock powder, 2 tsp soy sauce, 2 tsp sugar and 2 tsp vinegar, and put over medium heat
- When it boils, turn off the heat for a moment. Stir the starch slurry again, then add it a little at a time, mixing
- Put back over medium heat, simmer 1 minute while stirring, and turn off the heat
How to tell it's doneThe sauce is clear and drips thickly from a ladle.
Be carefulAdding the starch with the heat on makes lumps. Always turn off the heat first.
3
Cook the egg into a round
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat
- Pour in all of the egg mixture from step 1 and stir widely with chopsticks 5–6 times
- When the edges start to set, push them in toward the center with a spatula to make a round shape
- Turn to low heat, cover with a lid, and cook 1–2 minutes
- Tilt the pan and slide the omelet onto a plate
How to tell it's doneWhen you press the top of the egg with chopsticks, no raw egg liquid comes out. The bottom is lightly browned.
4
Pour the sauce over
- Reheat the sauce from step 2 over low heat and stir with a ladle
- Pour all of it over the egg
ReadyThe sauce covers all of the egg. Serve and eat.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The egg does not become round and falls apartYou stirred too much. Next time, after stirring 5–6 times, only shape it with the spatula.
The egg sticks to the panThere was too little oil, or the pan was not hot enough. Next time, heat the oil for 30 seconds before adding the egg.
The sauce is wateryYou did not simmer it 1 minute after adding the starch. Simmer again over medium heat while stirring.
The flavor is flatThere was not enough salt. Add soy sauce to the sauce 1/2 tsp at a time and taste.
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