Tenshinhan, shoyu-an / crab omelet on rice, with soy sauce-flavored sauce

Fluffy eggs with crabmeat. One of the standard Japanese-style Chinese dishes.

<Ingredients>

For omelets
3 eggs
Handful (70-80 g) crabmeat
1/6-1/4 takenoko no mizuni boiled bamboo shoot
1 green onion
2 dried shiitake mushrooms
Several snap peas (or sugar peas)
1/2 tbsp sake
Pinch salt (optional; not in photo)
2-3 tsp oil (not in photo)

For sauce
100 cc chicken stock
2 tsp soy sauce
1/4 tsp oyster sauce
1/4 tsp sugar
1/2 tbsp sake
Pinch salt (optional; not in photo)
1 small knob ginger
1 tbsp potato starch & water mixture

2 servings steamed rice (not in photo)


<Directions>
1.

Rehydrate dried shiitake by soaking in water for a few hours or microwave for 1 minute.

Blanch snap peas.

2.

Grate ginger. Julienne shiitake, snap peas, bamboo shoot and green onion. Soak julienned white sections of green onion in cold water.
(Snap peas and white sections of green onion are for garnish.)

3.

Prepare sauce.
In a pot, put all ingredients except for ginger and potato starch & water mixture.

Squeeze ginger juice into pot, and heat to boil.

Swirl in potato starch & water mixture, first 1/2 tbsp, stir well, and add more as necessary.

4.

Prepare omelet.
Lightly beat eggs, add crab meat, bamboo shoot, shiitake, green onion (green sections), sake and salt, and mix well.

Heat oil in a frying pan, pour 1/2 of the egg mixture, and cook halfway through on medium to medium low heat.

 Flip, and quickly cook the other side; place over steamed rice.

Pour sauce, and garnish with white sections of green onion and snap peas.

<Notes>

• Instead of making individual omelets, one large omelet can be made and divided.
• A half-done creamy omelet is more common for this dish. I prefer mine to be done on the outside (slightly golden) and still soft on the inside.
• This is normally eaten with a spoon. No struggling to pick up grains of rice ...
• Another version of tenshinhan with sweet and sour sauce is found here.