Fluffy Japanese Egg Donburi (Tenshinhan)
Fluffy Japanese Egg Donburi (Tenshinhan)
Super Easy Crab Stick and Egg Donburi (Tenshinhan) Recipe
Fluffy eggs and savory crab sticks piled high on rice! Introducing a super simple Japanese egg donburi recipe, Tenshinhan, served with a sweet and savory special sauce. Experience the addictive flavor that will make you want to finish the whole bowl in one go!
Main Ingredients- 4 Eggs
- 4 Crab sticks
- 2 bowls Cooked rice (warm)
Special Tenshinhan Sauce- 3 Tbsp Tsuyu (Japanese soup base)
- 2 Tbsp Oyster sauce
- 1.5 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Vinegar
- 1 cup Water (200ml)
- Slurry (1 Tbsp potato starch + 1 Tbsp water)
- A little Sesame oil
- A little Toasted sesame seeds
- 3 Tbsp Tsuyu (Japanese soup base)
- 2 Tbsp Oyster sauce
- 1.5 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Vinegar
- 1 cup Water (200ml)
- Slurry (1 Tbsp potato starch + 1 Tbsp water)
- A little Sesame oil
- A little Toasted sesame seeds
Cooking Instructions
Step 1
First, let’s make the sauce that will bring out the deliciousness of Tenshinhan! Combine Tsuyu, oyster sauce, mirin, vinegar, and water in a pot and mix well. (We’ll use the starch slurry later to adjust the consistency.)
Step 2
We’ll be making a soft egg omelet using eggs and crab sticks. It’s easier if you divide the mixture and cook it in two portions, one serving at a time. If you find this cumbersome, you can scramble the eggs all at once, then place them on top of the rice. For extra flavor, you can season the egg mixture with minced green onions, salt, and pepper to your liking.
Step 3
Take the warm cooked rice and place one serving into a deep bowl, arranging it nicely. If the rice is too hot, the eggs might cook through, so it’s recommended to let it cool slightly before serving.
Step 4
Now it’s time to cook the egg omelet. Heat a non-stick pan over low heat and add a generous amount of cooking oil. Pour in the egg mixture thinly, tilting the pan to spread it evenly.
Step 5
As the egg mixture begins to set, gently place the shredded crab sticks evenly over the egg. The key is to place them gently so they don’t scatter.
Step 6
Be careful with the heat to avoid overcooking the egg. If you prefer a soft, moist omelet, cook it only slightly for a more tender texture. Adjust the cooking time according to your preference.
Step 7
Carefully lift the cooked egg and crab omelet and place it attractively on top of the rice. Arranging it to look like a blooming flower will make it even more appetizing.
Step 8
Transfer the prepared sauce to a pot and gently heat it over low heat. Once the sauce begins to simmer, gradually add the starch slurry (a mixture of 1 Tbsp potato starch and 1 Tbsp water) while stirring to achieve your desired consistency. A slightly thinner consistency than sweet and sour pork sauce is ideal.
Step 9
It’s important not to add too much starch slurry at once. Add it little by little while stirring. About 1 tablespoon of starch slurry (1 Tbsp starch + 1 Tbsp water) should be sufficient. Using potato starch will result in a cleaner consistency.
Step 10
Don’t overcook the sauce. Once the starch slurry is added, the sauce will thicken quickly, and it will thicken further as it cools. Cook it just enough to heat through. Be mindful not to make it too thick.
Step 11
Finally, pour the prepared sauce attractively over the rice and egg. You can pour it around the edges or drizzle it evenly over the entire dish. A final drizzle of sesame oil and a sprinkle of toasted sesame seeds will complete your delicious Tenshinhan! Enjoy your meal!
