Name: How To Make Tenshinhan (Crab Omelet Over Rice)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Japanese
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

How To Make Tenshinhan (Crab Omelet Over Rice)

CrabEasyEggFusion FoodUnder 30 MinutesWeeknight Dinner Idea

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!

Instructions

1) Gathering the Ingredients

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Gather the ingredients together.

2) Shaping the Steamed Rice

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Shape the steamed rice into a dome. Use a bowl lined with a piece of plastic wrap, and pack it with the steamed rice. Then turn it upside down on a plate to get dome-shaped steamed rice.

Expert's Tip

Oyster sauce is a versatile seasoning, particularly complementing seafood dishes. We used oyster sauce in this recipe, and even a single spoonful enhances the dish’s flavor and savory profile. While oyster sauce is widely available at supermarkets, this product is special, as it is made from Samurai oysters from Hyogo Prefecture. The carefully selected ingredients make the taste sophisticated, elevating the dish to a higher level.

3) Making the Sweet and Sour Sauce

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Combine all ingredients in a small pot and mix them well. Then, heat over medium heat, stirring constantly, until the mixture thickens and becomes translucent.

4) Making the Crab Omelet Mixture

Beat the eggs and add the chicken stock powder, then mix well. Gently separate the crab meat and add it to the egg mixture.

5) Cooking the Crab Omelet

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Prepare a frying pan and pour in the cooking oil. Heat it over medium (or medium-high) heat. Once the frying pan gets hot enough, pour in the egg mixture and stir until the ideal texture is achieved.

*The ideal texture is melty yet partly cooked unless you prefer completely cooked eggs.

Place the omelet on top of the steamed rice (step 2) by sliding it from the frying pan.

6) Pouring the Sauce Over the Tenshinhan

Drizzle the sauce from earlier and sesame oil over the omelet.

7) Garnishing & Enjoying Tenshinhan

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Finish by sprinkling chopped green onions over the Tenshinhan. Enjoy!

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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