Tenshinhan (Crab Meat Omelette on Rice) Recipe | Cooking with Dog
Hi, I am Francis, the host of this show “Cooking with Dog.” First, extract the crab meat from the shell. Remove the cartilage and break the meat into small pieces. Add the sake and toss to coat evenly. Now, beat two eggs in a bowl and season it with the salt and the pepper. Stir the crab meat into the mixture. Next, slice the long green onion using diagonal cuts. Remove the stem of the rehydrated shiitake mushroom and chop the cap into thin strips. Shred the ginger root slices. Now, add the vegetable oil to a heated pan. Drop in the long green onion, shiitake and ginger root and saute the vegetables. Season them with the salt and the pepper. When they are lightly browned, add the vegetables to the egg and lightly stir the mixture. And now, let’s make Tenshinhan. First, mold the steamed rice into a dome and place it onto a plate. Add the vegetable oil in a pan and swirl to coat it with the oil. Heat the pan until the oil almost begins to smoke and then quickly pour in the egg mixture. Gather the egg to the center while distributing the ingredients evenly. When the egg is half cooked, shape it into a circle. Shake the pan to see if the egg has reached the desired consistency. With a turner, flip the egg mixture over. Lightly cook the other side and then quickly place the omelet onto the rice. Now, let’s make the sweet vinegar sauce. To the pan, add the chicken stock, soy sauce, sake, vinegar, sugar and ketchup. Heat the pan on medium heat and stir the mixture. When it begins to boil, reduce the heat to the lowest possible level. Mix the potato starch with water thoroughly and then add it to the sauce. Quickly distribute the starch and heat the sauce until thickened. Turn off the burner, drop in the sesame oil and stir. Finally, pour the sweet vinegar sauce onto the tenshinhan. A tip to avoid the pockets of starch in the sauce is to reduce the heat to the lowest possible level or turn off the burner when you add the diluted potato starch. You can also cook only one side of the egg mixture, making the ingredients more visually appealing. Kanikama crab sticks, shrimps or scallops can be substituted for the crab meat. Good luck in the kitchen!