Chef Lee Yeon-bok’s Tenshin-han (Japanese-Style Egg Rice Bowl)
Chef Lee Yeon-bok’s Tenshin-han (Japanese-Style Egg Rice Bowl)
Simple and Delicious Japanese-Chinese Cuisine: Chef Lee Yeon-bok’s Tenshin-han (Egg Rice Bowl) Recipe
Craving a simple yet delicious meal at home? Try making Tenshin-han, a Japanese-style egg rice bowl inspired by Chef Lee Yeon-bok’s Chinese cuisine. This dish features fluffy scrambled eggs and a savory sauce, perfect for a quick and satisfying meal.
Main Ingredients- 2 Eggs
- 1 handful King Oyster Mushrooms (approx. 50g)
- 30g Green Onion (white part, about 1/4 stalk)
- 1 imitation crab stick or surimi stick (approx. 30g)
- 1/2 tsp Salt
- 3 Tbsp Cooking Oil
- 1 bowl Instant Rice or Warm Cooked Rice
Tenshin-han Sauce- 250ml Water (approx. 1.5 cups)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 20 Green Peas (approx. 20g)
- 1 tsp Sugar
- 2 Tbsp Mirin (Sweet Rice Wine)
- Cornstarch Slurry: 1 Tbsp Cornstarch + 2 Tbsp Water
- 250ml Water (approx. 1.5 cups)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 20 Green Peas (approx. 20g)
- 1 tsp Sugar
- 2 Tbsp Mirin (Sweet Rice Wine)
- Cornstarch Slurry: 1 Tbsp Cornstarch + 2 Tbsp Water
Cooking Instructions
Step 1
First, let’s prepare the Tenshin-han sauce. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp oyster sauce, and 1 tsp sugar. Mix well and set aside. Having the sauce pre-mixed makes it easier to add when you start cooking.
Step 2
Next, make the cornstarch slurry. In another small bowl, whisk together 1 Tbsp cornstarch and 2 Tbsp water until smooth and no lumps remain. This will be used to thicken the sauce later.
Step 3
Trim the base of the king oyster mushrooms and separate them into individual strands. Shred or finely chop the imitation crab stick.
Step 4
Crack 2 eggs into a bowl. Add the chopped green onions, prepared mushrooms, and imitation crab. Sprinkle in 1/2 tsp of salt. Lightly whisk everything together with a fork or chopsticks until just combined. Avoid overmixing to keep the eggs fluffy.
Step 5
Heat 3 Tbsp of cooking oil in a wok or a deep frying pan over medium-low heat. Ensure the oil is not too hot, so the eggs cook evenly without burning.
Step 6
Pour the egg mixture into the preheated pan. Cook slowly over low heat for about 5 minutes until the edges start to set. Gently lift the edges to allow any uncooked egg to flow underneath, ensuring it cooks through softly. Once lightly golden, you can fold the egg in half or leave it as is to form a fluffy omelet. (Cook longer if you prefer a more well-done egg.)
Step 7
Place the warm rice into a serving bowl. Carefully place the cooked egg omelet on top of the rice. Warm rice will help the egg and sauce meld together beautifully.
Step 8
Now, let’s make the sauce. In a saucepan, bring 250ml (about 1.5 cups) of water and 20 green peas to a boil over medium heat. Once boiling, continue to cook for about 1 minute until the peas are slightly tender and vibrant.
Step 9
Pour the pre-mixed soy sauce base into the boiling water. Stir to combine all the sauce ingredients.
Step 10
As the sauce comes to a simmer, gradually whisk in the cornstarch slurry. Stir continuously with chopsticks as you pour to prevent lumps and achieve a smooth, slightly thickened consistency. Add more slurry if needed until you reach your desired thickness. Remove from heat once thickened.
Step 11
Finally, generously ladle the warm Tenshin-han sauce over the egg-topped rice. Your delicious Chef Lee Yeon-bok style Tenshin-han (Japanese-style egg rice bowl) is now ready to be enjoyed!
