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5 from 3 votes
Tenshinhan.
Crab Omelette on Rice (Tenshinhan)
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Tenshinhan is a Chinese-influenced Japanese dish. The fluffy omelette with crab meat is placed on the mound of rice. The sweet thick sauce poured over the omelette is so flavoursome.

The recipe gives you two options to make a Crab Omelette – using cooked crab meat and using kanikama (imitation crab sticks made from fish cake).

I also included two different sauces to pour onto the omelette – sweet & sour sauce and sweet savoury sauce. Pick whichever you like.

Total time does not include the time to cook rice.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: Crab meat, Crab Omelette, Egg Foo Young, tenshinhan
Serves: 1
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 1 serving rice (150g/5.3oz, note 1)
Omelette with Cooked Crab Meat
  • 2 eggs
  • 40g / 1.4oz crab meat (note 2)
  • 1 tbsp shallots/scallions , finely chopped (light green parts, note 3)
  • A pinch of salt
  • 1 tbsp oil
Omelette with Kanikama Crab Sticks
  • 2 eggs
  • ¼ tsp ginger , finely chopped
  • 40g / 1.4oz kanikama crab sticks , shredded by hand (note 4)
  • A pinch of salt
  • 1 tbsp oil
  • 1 tbsp green peas (frozen peas, defrosted)
Tenshinhan Sauce (Sweet & Sour)
  • 80ml / 2.7oz water
  • ½ tsp chicken stock powder
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1 tsp vinegar
  • tsp cornflour/corn starch
Tenshinhan Sauce (Sweet Savoury)
  • 80ml / 2.7oz water
  • ½ tsp chicken stock powder
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1 tsp cooking sake
  • tsp cornflour/corn starch
Instructions
  1. Put all the Tenshinhan Sauce ingredients (whichever sauce you pick) in a small saucepan, mix well and bring it to a boil.

  2. The sauce initially looks whitish but as the sauce is heated up and thickens, it becomes clear dark brown. Turn the heat off and leave until required.

  3. If the rice is not hot, warm it up in microwave. Put the rice in the centre of a serving bowl (shallow bowl or deep plate would be the best), making a flat dome-shape.

Making Omelette with Cooked Crab Meat
  1. Beat two eggs lightly in a bowl, add the crab meat, shallots and a tiny pinch of salt. Mix.
  2. Add oil to a small frying pan (I used 20cm / 8” pan, note 5) and heat it over medium high heat.

  3. Pour the egg mixture into the pan. The mixture starts setting on the outside immediately.

  4. Using a fork or cooking chopsticks, mix the egg mixture in a swirling motion, from outside to inside (note 4).

  5. When the egg is half cooked (it does not take long to get to this stage) and the surface is still a bit wet, turn the heat off.

Making Omelette with Kanikama Crab Sticks
  1. Beat two eggs lightly in a bowl with a tiny pinch of salt.
  2. Add oil to a small frying pan (I used 20cm / 8” pan, note 5) and heat it over medium high heat.

  3. Add the ginger and the shredded kanikama, stir-fry for 30 seconds.

  4. Pour the egg mixture into the pan. The mixture starts setting on the outside immediately.

  5. Using a fork or cooking chopsticks, mix the egg mixture and kanikama pieces in a swirling motion, from outside to inside (note 4).

  6. When the egg is half cooked (it does not take long to get to this stage) and the surface is still a bit wet, turn the heat off.

Serving
  1. Transfer the egg from the frying pan onto the rice and cover all of the rice with the egg. It works best if you tilt the pan and slide the egg from the pan to the rice. You may need to use a spatula to assist.

  2. Bring the Tenshinhan Sauce to a boil if it is not hot. Pour the sauce over the egg. If using green peas, sprinkle them over the top.
  3. Serve immediately.
Recipe Notes

1. The amount of rice in my recipe is slightly less than that served at restaurants.

You can adjust the amount of rice to suit to your appetite. But if you are decreasing/increasing the amount of rice significantly, adjust the ingredients by using the serving slider that appears when you hover the mouse at the serving number.

2. I used a jar of ready-to-eat blue swimmer crab meat (see the photo in the post) but you can of course buy a fresh crab and boil it, or a cooked leg of king crab from a fish shop. You can also use canned crab meat, but I find that it tends to have tiny pieces of shredded meat rather than chunks of meat.

3. Instead of using chopped shallots in the egg mixture, you can sprinkle defrosted peas over the Tenshinhan dish (see Omelette with Kanikama Crab Sticks in the recipe). Or both!

4. Kanikama is a fish cake moulded into the shape of leg meat of snow crab or Japanese spider crab and coloured to look like it. It even has a hint of crab flavour. See the sample photo in the post.

5. My 20cm / 8" frying pan was the perfect size to make an omelette large enough to cover the rice. If you have a larger frying pan, do not spread the egg mixture to cover the entire surface of the pan. Try to make a smaller circle with the egg mixture.

6. If you don't mind having well-cooked egg on the rice, you can make Crab Omelette on Rice the day before. Do not pour the sauce until you are ready to eat. Reheat the rice with the omelette and the sauce separately, then pour the sauce.

7. Nutrition per serving.

serving: 429g calories: 561kcal fat: 25g (38%) saturated fat: 4.3g (22%) trans fat: 0.1g polyunsaturated fat: 4.7g monounsaturated fat: 14g cholesterol: 403mg (134%) sodium: 984mg (41%) potassium: 415mg (12%) carbohydrates: 56g (19%) dietary fibre: 1.2g (5%) sugar: 9.7g protein: 25g vitamin a: 11% vitamin c: 3.3% calcium: 9% iron: 23%