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Tenshinhan (Crab Omelet Rice)
Serves 2 · About 20 min
Fluffy egg with imitation crab and green onion on rice, topped with a thick sweet-and-sour sauce.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut the fillings and beat the eggs→② Make the sauce→③ Cook the egg and put it on the rice→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 4 eggs into a bowl, add a pinch of salt, and beat with chopsticks. Add the imitation crab and leek and mix
How to tell it's doneThere are no lumps of egg white, and it's all the same yellow.
2
Make the sauce
- In a small dish, mix 1 tbsp potato starch and 2 tbsp water (starch slurry)
- Put 200 ml water, 1 tsp chicken stock powder, 1 tbsp soy sauce, 2 tsp sugar and 1 tbsp vinegar in a small pot and put it on medium heat
- When it boils, turn off the heat for a moment. Stir the starch slurry again, then add it little by little while stirring with a ladle
- Put it back on medium heat and simmer for 1 minute while stirring
How to tell it's doneThe sauce is clear and drips thickly from the ladle. When it's ready, turn off the heat.
Be carefulIf you add the starch with the heat on, it sets right away into lumps. Always turn off the heat before adding it.
3
Cook the egg and put it on the rice (one serving at a time)
- Put half the rice in each of 2 bowls
- Heat 1/2 tbsp sesame oil in a frying pan over medium-high heat
- Pour in half of the egg mixture from step 1 and stir in big circles 4–5 times with chopsticks
- When it spreads into a round shape, tilt the pan and slide it onto the rice
- Make the second serving the same way with the remaining 1/2 tbsp sesame oil and egg mixture
How to tell it's doneThe bottom and edges of the egg are set, and the top is a little soft. If a lot of raw liquid egg is left on top, cook for 20–30 seconds more. If small children, older people or anyone feeling unwell will eat it, cook until the top is set before putting it on the rice.
4
Pour the sauce over
- Reheat the sauce from step 2 over low heat and stir with a ladle
- Pour half over each egg
ReadyThe sauce covers the whole egg and runs a little onto the rice around it.
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🔪 Cutting & cooking tips
If it didn't work out
The sauce does not thickenIt didn't simmer long enough after adding the starch slurry. Simmer again on medium heat for 1 minute while stirring.
The sauce has lumpsYou added the starch without turning off the heat. Break up the lumps with the ladle, or take them out.
The egg is hardYou stirred or cooked too much in step 3. Next time stir in big circles 4–5 times, then put it on the rice right away.
It's sourToo much vinegar. Next time use 2 tsp vinegar. This time, add a pinch of sugar.
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