Tenshindon: Japanese Crab Omelette Over Rice
Updated: Jul 31
Hi internet. Sorry for not posting for so long. I started investing more in other hobbies, mostly climbing, and became a climbing fanatic. Then I got a knee overuse injury, so I won't be able to climb for a bit. I'm also getting top surgery (wut wut) next week so I've been pretty preoccupied with that.
Anyway, this recipe is very tasty but a bitch to make. It's basically a seafood omelette over rice with a savory soy sauce-based sauce. I got the idea from a Choki video where she makes it, but she didn't specify all the ingredients so I found this very detailed recipe. Because the idea of eating omelette leftovers with seafood doesn't seem appealing, this recipe only worked to make me one meal, and it's a lot of work for one meal. Still, I did learn some things, so I'm happy I did it.
For the omelette
-2 large eggs
-50g crab meat (I used cooked crab legs so I didn't have to cook them)
-25g shrimp (this comes out to about 2 large shrimp, tails off and peeled)
-1 tbsp unsalted chicken stock
-3 smallish mushrooms (I used small shiitake mushrooms)
-2 scallions, white portions only, finely sliced
-Pinch of salt
-Vegetable oil for frying
-100 ml unsalted chicken stock (this comes out to ~3.38 oz)
-5 grams of ginger, finely sliced
-1 tbsp soy sauce
-1/2 tbsp rice vinegar
-1/2 tbsp sake
-1/2 tbsp sugar
-Pinch of salt
-1/2 tsp corn or potato starch
-1 cup white rice (I used jasmine, short-grain also seems good)
-1 scallion (green portion only)
Start cooking your rice. And if your shrimp is frozen, start defrosting it by placing it in cold water for around 10 minutes.
Now comes the most time-consuming part: deshelling the crab. To be brutally honest, this takes me 10-15 minutes. I found it helpful to use scissors and a nut crusher.
At some point during the crab deshelling, your shrimp is probably properly defrosted. Cook the 2 shrimp in a medium sized pan or wok, for 4-5 minutes under medium-low heat.
Then prepare your sauce. Combine all the ingredients and place in a pot
For the omelette, cut up your cooked shrimp into small pieces and combine all the ingredients in a medium bowl. Mix vigorouly until combined well.
Then reheat your pan that you used for the shrimp and pour in the omelette mixture.
At this point, you can heat up your sauce under medium-low heat.
Cook the omelette under medium heat. Tilt the pan slightly so that the runny egg gets a place to run to and get cooked. While it's cooking, plate a cup of rice in a bowl, and cut up the green scallion for serving.
When the bottom of the omelette looks pretty done and the top looks almost done, transfer the omelette to the bowl on top of the rice, folding it nicely. Then pour the sauce over everything, and place the green scallion on top.
The omelette is delicious and chewy, and has a seafood flavor (in a good way). The rice soaks up the sauce really well. The sauce itself has a lot going on but overall tastes like a lighter soy sauce with a little bit of sweetness. Overall, the flavors combine really well togehter to create an umami-centric experience.
However, I think I need to find a better recipe for something like this. The steps were a bit too precise and I like to cook for at least 2 meals when I cook, otherwise it feels like I'm sinking time.
Things I learned from this experience:
-When learning how to make Japanese food, maybe find recipes from Japanese people - the recipe will probably turn out better.
-De-shelling crab becomes easier with time but sucks and makes my hands itch (?)
Thank you for reading,