How To Make Tenshinhan (Crab Omelet Over Rice)
Today, we are going to introduce another attractive Japanese egg dish, Tenshinhan.
The star of this dish is a dome-shaped, melty egg omelet. The omelet contains crab meat, often imitation crab meat, and is covered with a thick, savory sauce.
The name “Tenshin (Tianjin)” refers to a city in China, and China has a similar egg dish, though it is not served over rice.
Tenshinhan is a Chinese fusion dish that was actually created and developed in Japan. There are several stories about its origin, and one major story is that a Chinese restaurant in Asakusa offered a dish with an egg omelet containing crab meat, served over rice with a sweet vinegar sauce on top. This dish was created on the spot when a customer requested something quick to eat.
The reason this quickly improvised dish has remained popular in Japan might lie in its delicious taste and the ingredients used. In Japan, there is a convenient ingredient called “Kanikama,” or imitation crab in English. While it has a taste and texture quite similar to real crab meat, it is affordable and easily accessible at nearby supermarkets.
Tenshinhan consists of three layers. The first layer is white rice, followed by fluffy, melty egg omelets with crab meat as the second layer, and topped with a savory sauce as the third layer. These elements create a perfect harmony in your mouth, making this recipe a top favorite go-to in your repertoire.
Finally, here are some tips to make delicious Tenshinhan:
- Beat the eggs well: To achieve a smooth and velvety texture, ensure the eggs are beaten thoroughly to blend evenly, as the cooking temperature varies between the yolk and white.
- Stir-fry quickly: Stir-fry the egg mixture quickly with an adequate amount of oil. Overheating can adversely affect the texture.
Keep these tips in mind and enjoy Tenshinhan for your lunch or quick dinner tonight!
Overview
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Total servings: 1
Difficulty: Easy
Ingredients
- 180 g Steamed Rice
- 2 Eggs
- 1/2 tsp Chicken Stock Powder
- 30 g Steamed Crab or Imitation Crab
- 1 Tbsp Cooking Oil
- 150 ml Water (for the sauce)
- 2/3 Tbsp Sugar (for the sauce)
- 2/3 Tbsp Soy Sauce (for the sauce)
- 2/3 Tbsp Mirin (for the sauce)
- 1 tsp Oyster Sauce (for the sauce)
- 1 tsp Rice Vinegar (for the sauce)
- 1 tsp Potato Starch (for the sauce)
- Chopped Green Onion, for topping
- Sesame Oil, for topping
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