Soft Japanese Egg Rice Bowl (Tenshinhan)
Soft Japanese Egg Rice Bowl (Tenshinhan)
Melt-in-Your-Mouth Softness! Super Easy Japanese Egg Rice Bowl (Tenshinhan) Recipe
The incredibly soft, melt-in-your-mouth texture is divine! It’s so simple to make, perfect even for busy days. You’ll finish this one-bowl meal in no time!
Main Ingredients- 2 eggs
- 1 Tbsp cornstarch
- Appropriate amount of crab sticks (or imitation crab meat)
Tenshinhan Sauce- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
Cooking Instructions
Step 1
In a bowl, crack 2 fresh eggs. Shred the crab sticks finely by hand and add them to the eggs. Gently stir with chopsticks until the ingredients are well combined. Avoid over-mixing to maintain a tender texture.
Step 2
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Pour in the egg mixture. Slowly cook, gently stirring the eggs with chopsticks or a spatula to create soft curds. Turn off the heat when about 80% cooked. Be careful not to overcook, as it can become dry.
Step 3
Place the gently cooked, soft egg mixture attractively on top of a bowl of warm, cooked rice. Arrange it to complement the rice.
Step 4
In a small pot, combine 1 cup (approx. 200ml) of water with 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sugar, and 1 Tbsp vinegar. Bring to a simmer over medium heat. Prepare a cornstarch slurry by mixing 1 Tbsp cornstarch with 2 Tbsp water. Gradually add the slurry to the simmering sauce, stirring constantly until it reaches your desired thickness. Remove from heat once thickened.
Step 5
Generously pour the prepared Tenshinhan sauce over the warm rice and egg to your liking. Your delicious Japanese Egg Rice Bowl (Tenshinhan), with its melt-in-your-mouth texture, is now complete! You can garnish with extra shredded crab sticks or chopped green onions.
