Tenshinhan (Crab Omelette over Rice) 天津飯

subheading: For the Sweet and Sour Sauce:

½ cup Chicken Stock/Broth (homemade or store bought)

1 Tbsp soy sauce

2 to 3 tsp sugar (my family likes our Tenshinhan a bit on the sweeter side for a more comforting and nostalgic taste, but you may use the lesser amount of sugar, if you wish; do not completely omit it as you need to counterbalance the soy sauce and vinegar)

1 tsp rice vinegar (unseasoned)

1 tsp sake

1½ tsp potato starch or cornstarch

subheading: For the Omelette:

2 large eggs (50 g each w/o shell) (divided)

¼ tsp kosher salt (Diamond Crystal; use half for table salt) (divided)

2 sticks real or imitation crabmeat (divided)

2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (divided)

1 tsp roasted sesame oil (divided)

subheading: For Serving:

2 servings cooked Japanese short-grain rice

1 Tbsp frozen green peas (cook according to the package instructions)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

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