Tenshinhan 天津飯

By Just One Cookbook · 25 min

Ingredients

Instructions

1. In a saucepan, combine the stock, soy sauce, sugar, rice vinegar, sake, and potato starch. Whisk well.
2. Heat over medium, and once boiling, lower the heat and simmer until thickened to a consistency similar to maple syrup.
3. Cut the crabmeat sticks (2 sticks) into 2.5 cm (1 inch) pieces, or smaller if you prefer. Shred the pieces from 1 stick by hand and add them to one egg beaten in a small bowl.
4. Season the egg mixture with ⅛ tsp Diamond Crystal kosher salt. Prepare a second bowl the same way for the second omelette.
5. Shape each serving of cooked rice into a dome by pressing it in a rice bowl, then invert it onto a plate.
6. Heat a pan over medium heat. Add 1 Tbsp neutral oil and coat the pan evenly.
7. When the oil is hot, pour in the egg mixture. Once it floats, poke it with chopsticks or a spatula to make holes, until no liquid egg remains. Stop poking once there is no more raw egg.
8. When the surface is just set, drizzle ½ tsp sesame oil around the edges. Slide the omelette onto the rice, pour one portion of hot sauce over it, and garnish with ½ Tbsp of green peas (cooked per package instructions).
9. Repeat the process for the second omelette. Store leftovers in an airtight container in the fridge for 2 days, or freeze for 2 weeks, keeping the sauce separate.

Summarized from Just One Cookbook's video. Watch it for the details.

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