Simple Crab Stick and Egg Donburi (Tenshinhan Style)
Simple Crab Stick and Egg Donburi (Tenshinhan Style)
Super Easy Crab Stick and Egg Donburi: Make a Moist and Fluffy Japanese Tenshinhan at Home
Enjoy a delicious and satisfying meal with just crab sticks and eggs! This recipe for Tenshinhan donburi features a moist egg omelet and tender crab sticks, creating a delightful texture and flavor. Make your own homemade sauce for an extra special touch. It’s a quick and easy recipe perfect for busy days or when you want a comforting meal.
Main Ingredients- 2 large eggs
- 4 imitation crab sticks (kani kama)
- 1/2 stalk green onion (scallion)
- 1 bowl of warm cooked rice
- 2 Tbsp vegetable oil
- A pinch of toasted sesame seeds (for garnish)
Special Donburi Sauce- 150 ml water
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp rice vinegar
- 1 Tbsp cornstarch (or potato starch)
- 1 Tbsp sugar
- 150 ml water
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp rice vinegar
- 1 Tbsp cornstarch (or potato starch)
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, shred the imitation crab sticks into about four long strips. Avoid shredding them too finely, as they might fall apart during cooking. Finely chop the green onion. You can use both the white and green parts, or adjust to your preference.
Step 2
In a wide bowl, crack the 2 eggs and lightly beat them with a whisk until smooth. Ensure the yolk and white are well combined.
Step 3
Add the shredded imitation crab and chopped green onion to the beaten eggs. Gently mix everything together until the ingredients are evenly coated with the egg mixture. Be careful not to overmix, as this can break down the eggs too much.
Step 4
Now, let’s make the delicious donburi sauce! In a small saucepan, combine 150 ml of water, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp mirin, 2 Tbsp rice vinegar, and 1 Tbsp sugar. Stir well to combine, then bring to a boil over medium-high heat.
Step 5
Once the sauce starts boiling, mix 1 Tbsp cornstarch with 1 Tbsp water to create a slurry. Gradually pour the cornstarch slurry into the boiling sauce while whisking constantly until the sauce thickens. Continue to simmer for 1-2 minutes, stirring, until it reaches your desired consistency. The sauce will thicken further as it cools.
Step 6
Heat 2 Tbsp of vegetable oil in a non-stick pan over medium-low heat. Pour the egg and crab stick mixture into the heated pan. Tilt the pan gently to spread the mixture thinly and evenly. Cook until the edges of the egg begin to set. It’s important to maintain a moderate heat to prevent burning.
Step 7
When the egg is about halfway cooked and the edges start to firm up, cover the pan with a lid and reduce the heat to low. Let it cook for about 3 minutes. Covering the pan will help steam the inside, making the omelet moist. Be careful not to let the egg burn.
Step 8
Place the warm cooked rice into a serving bowl.
Step 9
Carefully place the cooked crab stick and egg omelet on top of the rice. Generously ladle the prepared donburi sauce over the omelet. Finally, sprinkle with toasted sesame seeds for a fragrant garnish. Your delicious Crab Stick and Egg Donburi is ready to be enjoyed!
