Empty My Fridge
Tenshindon: Fluffy Japanese Crab Omelet with Sweet Soy Glaze
Ingredients
- Egg2
- Crab · shredded3
- Cheese · shredded2 tbsp
- Chicken stock¼ tsp
- Oil1 tbsp
- Chicken broth1 cup
- Sugar1 tbsp
- Rice wine vinegar1 tsp
- Soy sauce1 tbsp
- Cornstarch2 tsp
- Rice · cooked
- Scallion · sliced
- Shichimi togarashi
Instructions
- Whisk together the eggs, shredded crab sticks, cheese and chicken bouillon in a bowl.
- Heat the oil in a small pan over medium-low heat. Pour in the egg mixture and scramble gently to your preferred doneness.
- Place the hot cooked rice in a bowl and lay the omelet over it.
- In a small pot over medium heat, combine the chicken broth, sugar, rice vinegar and soy sauce, stirring until blended.
- Mix the cornstarch with the water, stir it into the broth and keep stirring until the sauce thickens.
- Drizzle the sauce over the omelet and top with scallions and togarashi.
Summarized from Tasty's video. Watch it for the details.
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