Tenshinhan Recipe (Crab Meat Omelet Served on Rice with Sweet Vinegar Sauce)
https://cookingwithdog.com/recipe/tenshinhan/
Servings
1person
Cook Time
15minutes
Servings
1person
Cook Time
15minutes
Ingredients
Crab Omelet
  • 2 Eggs
  • Salt
  • Pepper
  • 30 g Crab Meatsubstitute: crab sticks
  • 1 tsp Sake
  • 20 g Long Green Onions (Naganegi)
  • 1 Dried Shiitake Mushroomrehydrated, or fresh shiitake mushroom
  • 4 g Ginger Rootchopped
  • Salt
  • Pepper
  • 1/2-1 tbsp Vegetable Oil
Sweet Vinegar Sauce
  • 100 ml Chicken Stockdissolve 1/2 tsp granulated chicken stock powder in 100 ml water
  • 1/2 tbsp Soy Sauce
  • 1/2 tbsp Sake
  • 1/2 tbsp Vinegar
  • 1/2 tbsp Sugar
  • 1 tsp Tomato Ketchup
  • 1/2 tbsp Potato Starchdilute 1/2 tbsp potato starch with 1 tbsp water
Rice
  • 150 g Steamed Rice
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, extract the crab meat from the shell.
    		 First, extract the crab meat from the shell.
  2. Remove the cartilage and break the meat into small pieces.
    		 Remove the cartilage and break the meat into small pieces.
  3. Add the sake and toss to coat evenly.
    		 Add the sake and toss to coat evenly.
  4. Now, beat two eggs in a bowl and season it with the salt and the pepper.
    		 Now, beat two eggs in a bowl and season it with the salt and the pepper.
  5. Stir the crab meat into the mixture.
    		 Stir the crab meat into the mixture.
  6. Next, slice the long green onion using diagonal cuts.
    		 Next, slice the long green onion using diagonal cuts.
  7. Remove the stem of the rehydrated shiitake mushroom.
    		 Remove the stem of the rehydrated shiitake mushroom.
  8. Chop the cap into thin strips.
    		 Chop the cap into thin strips.
  9. Shred the ginger root slices.
    		 Shred the ginger root slices.
  10. Now, add the vegetable oil to a heated pan.
    		 Now, add the vegetable oil to a heated pan.
  11. Drop in the long green onion, shiitake and ginger root and saute the vegetables.
    		 Drop in the long green onion, shiitake and ginger root and saute the vegetables.
  12. Season them with the salt and the pepper.
    		 Season them with the salt and the pepper.
  13. When they are lightly browned, add the vegetables to the egg and lightly stir the mixture.
    		 When they are lightly browned, add the vegetables to the egg and lightly stir the mixture.
  14. And now, let’s make Tenshinhan. First, mold the steamed rice into a dome and place it onto a plate.
    		 And now, let’s make Tenshinhan. First, mold the steamed rice into a dome and place it onto a plate.
  15. Add the vegetable oil in a pan and swirl to coat it with the oil.
    		 Add the vegetable oil in a pan and swirl to coat it with the oil.
  16. Heat the pan until the oil almost begins to smoke.
    		 Heat the pan until the oil almost begins to smoke.
  17. And then quickly pour in the egg mixture.
    		 And then quickly pour in the egg mixture.
  18. Gather the egg to the center while distributing the ingredients evenly.
    		 Gather the egg to the center while distributing the ingredients evenly.
  19. When the egg is half cooked, shape it into a circle.
    		 When the egg is half cooked, shape it into a circle.
  20. Shake the pan to see if the egg has reached the desired consistency.
    		 Shake the pan to see if the egg has reached the desired consistency.
  21. With a turner, flip the egg mixture over.
    		 With a turner, flip the egg mixture over.
  22. Lightly cook the other side.
    		 Lightly cook the other side.
  23. And then quickly place the omelet onto the rice.
    		 And then quickly place the omelet onto the rice.
  24. Now, let’s make the sweet vinegar sauce. To the pan, add the chicken stock, soy sauce, sake, vinegar, sugar and ketchup.
    		 Now, let’s make the sweet vinegar sauce. To the pan, add the chicken stock, soy sauce, sake, vinegar, sugar and ketchup.
  25. Heat the pan on medium heat and stir the mixture. When it begins to boil, reduce the heat to the lowest possible level.
    		 Heat the pan on medium heat and stir the mixture. When it begins to boil, reduce the heat to the lowest possible level.
  26. Mix the potato starch with water thoroughly.
    		 Mix the potato starch with water thoroughly.
  27. And then add the diluted starch to the sauce.
    		 And then add the diluted starch to the sauce.
  28. Quickly distribute the starch and heat the sauce until thickened.
    		 Quickly distribute the starch and heat the sauce until thickened.
  29. Turn off the burner, drop in the sesame oil and stir.
    		 Turn off the burner, drop in the sesame oil and stir.
  30. Finally, pour the sweet vinegar sauce onto the tenshinhan.
    		 Finally, pour the sweet vinegar sauce onto the tenshinhan.
Recipe Notes

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.
Crab sticks (kanikama), shrimps or scallops can be substituted for the crab meat.