How to Make Tenshinhan: Perfect Crab Omelette Rice

By Sudachi · 60 min

Ingredients

Instructions

1. Soak the 2 dried shiitake whole in the 250 ml water for 45 to 60 minutes (no boiling water). Meanwhile, cook 300 g of Japanese short-grain rice a touch firm.
2. Lift out the shiitake, trim the stems, slice the caps thinly and pat dry. Strain the soaking liquid to get 200 ml shiitake dashi; if short, top up with a little water.
3. Shred the 50 g imitation crab, finely chop the white part of 3 tbsp naganegi, and mix 2 tsp cold water with 2 tsp potato starch to make a slurry.
4. In a pot over medium heat, bring the 200 ml dashi to a simmer with 1 tsp Chinese-style chicken bouillon powder, 2 tsp koikuchi shoyu and ½ tbsp light brown sugar. Simmer 1 minute, then taste and adjust with a drop of soy sauce or a pinch of salt.
5. Take the pot off the heat, stir the slurry again and pour it in slowly while stirring. Return to medium-low and bubble gently for 1 minute, past the first thickening. The sauce is ready when it turns clear and glossy; then take it off the heat.
6. Beat 4 eggs with ⅛ tsp salt, 1 tbsp Japanese mayonnaise, 1 pinch ground white pepper and ½ tbsp sake. Fold in the leek, sliced shiitake and crab.
7. Heat 2 tbsp cooking oil in a nonstick pan on high until it shimmers. Pour in the egg mixture and fold toward the centre 3 or 4 times with a spatula.
8. Turn the heat to low for about 45 seconds, until the edges set and only the centre trembles. Turn off the heat, cover and rest 30 to 60 seconds.
9. Reheat the sauce if needed. Off the heat, stir in ½ tbsp unseasoned rice vinegar, 1 tsp grated ginger and 1 tbsp unsalted butter.
10. Press the rice into a bowl and turn it out onto a plate. Slide the omelette over the rice, whole or split across 2 plates.
11. Pour the sauce over the omelette, drizzle 1 tsp toasted sesame oil on top and scatter 1 tbsp green peas over it.

Summarized from Sudachi's video. Watch it for the details.

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