Tenshinhan (crab omelette over rice)
A soft crab omelette slid over rice and smothered in a glossy sweet-savory sauce, Japanese comfort food made from eggs and a pack of imitation crab.
- 35 min total
- 20 min hands-on
- A little more hands-on
- Serves 2
- About $1.95 a serving
- 630 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- ¾ cup sushi rice, rinsed
- 1 tbsp ketchup
- 4 large eggs
- ¾ cup imitation crab, shredded
- 2 green onions, thinly sliced, divided
- ¼ cup frozen peas, thawed (optional)
From your pantry
- 1½ cups water, divided
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 2 tsp cornstarch
- 1 pinch salt
- 2 tbsp vegetable oil, divided
Each serving has about 630 calories, 22 g protein, 80 g carbs and 24 g fat, and costs about $1.95 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No frozen peas? Frozen mixed vegetables work.
Steps
Tap an underlined word for a quick explanation.
Put the rice and 1 cup of the water in a small and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
the rest of the water with the soy sauce, sugar, rice vinegar, ketchup and cornstarch in a small , off the heat, and set it aside.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Beat 2 of the eggs in a bowl with half the crab, half the green onions and of salt.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Heat 1 tablespoon of the oil in a small nonstick over medium-high heat. Pour in the eggs, gently a few times, then leave them for 1 to 2 minutes, until set but still soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 1 min 30 sec
Dolly’s tip: Stir only for the first few seconds, then leave it. That’s how it stays soft and fluffy.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scoop half the rice into a shallow bowl and slide the omelette over it. Repeat with the rest of the oil, eggs, crab and green onions.
Medium-high heatTimer: 1 min 30 sec
Add the peas to the sauce and bring it over medium heat, , for 2 to 3 minutes, until thick and glossy and the peas are hot.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 2 min 30 sec
Pour the sauce and peas over the omelettes, scatter the rest of the green onions over and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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