Name: Tenshinhan (Crab Omelet over Rice)
Cuisine: 中華
Ingredients: 4 eggs; 150g imitation crab meat; 1 white scallion (Tokyo negi); 20g green peas; 200g cooked rice x 2 servings; [A: Special Soup]; 150 ml water (hot water); 1/2 tsp chicken bouillon powder; 1/3 tsp kombucha (kelp tea powder); 1/3 tsp salt; 1/2 tsp sugar; A pinch of pepper; 2 tbsp sake; 1/2 tsp oyster sauce; About 2 tbsp grapeseed oil (or vegetable oil)

About "Tenshinhan (Crab Omelet over Rice)"

By mixing four eggs with an equal amount (about 200 ml) of special soup, you can make Tenshinhan (Crab Omelet over Rice) that stays incredibly creamy even after cooling down. The key is to slowly sauté the imitation crab and white scallions over low heat to draw out their aroma and umami before adding them to the egg mixture. Pouring the egg mixture all at once into well-heated oil and sliding it onto the rice while still soft and runny creates a wonderfully fluffy texture. Pre-seasoning the soup ensures smooth cooking, allowing you to whip up two servings in no time.

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Video Timestamps

Tips for Making "Tenshinhan (Crab Omelet over Rice)"

Prep
- Dissolve the chicken bouillon powder, kombucha, salt, sugar, pepper, sake, and oyster sauce in hot water equal to the volume of the eggs (about 200 ml) to make the special soup, and adjust the saltiness to taste.
Prep
- Thinly slice the white scallion diagonally across the grain to reduce its sharp bite and enhance its sweetness and texture.
Prep
- Divide the egg mixture into two bowls beforehand so you can cook each serving quickly without delay.
Heat control
- Start the scallions and imitation crab in a cold pan and sauté slowly over low heat to fully draw out their aroma and umami.
Heat control
- Heat the pan thoroughly until it smokes slightly before pouring in the egg mixture all at once. If the oil is too cool, the eggs won't puff up.
Heat control
- Once the egg mixture is in, stir in large motions with a ladle or spatula as it sets from the edges, then slide it onto the rice while still soft and runny.
Oil
- Use a generous amount of grapeseed oil (about 2 tbsp). Regular vegetable oil can also be used.
Texture tips
- Mixing an equal volume of soup into the egg mixture prevents the eggs from hardening over time, keeping them creamy and soft.

Ingredients for "Tenshinhan (Crab Omelet over Rice)"

15 items

* Tap ingredient names to find on Amazon

4eggs
150gimitation crab meat
1white scallion (Tokyo negi)
20ggreen peas
200gcooked rice x 2 servings
[A:Special Soup]
150ml water (hot water)
1/2tsp chicken bouillon powder
1/3tsp kombucha (kelp tea powder)
1/3tsp salt
1/2tsp sugar
Apinch of pepper
2tbsp sake
1/2tsp oyster sauce
About2 tbsp grapeseed oil (or vegetable oil)

How to Make "Tenshinhan (Crab Omelet over Rice)"

1
[Make the Special Soup] Add the chicken bouillon powder, kombucha, salt, sugar, pepper, sake, and oyster sauce to hot water (about 200 ml), mix well, and taste to adjust the saltiness.
2
[Make the Egg Mixture] Crack 4 eggs into a bowl and whisk well. Pour in all of the special soup and mix thoroughly until completely combined.
3
[Cut the Scallion] Thinly slice the white scallion diagonally, cutting across the grain.
4
[Sauté the Ingredients] Place the scallion and shredded imitation crab into a cold frying pan. Sauté slowly over low heat to draw out their aroma and umami. Once the scallion becomes fragrant, add the green peas and toss quickly.
5
Add the sautéed ingredients to the bowl with the egg mixture and mix well.
6
Wash the frying pan clean to prevent the eggs from sticking.
7
Scoop warm cooked rice onto plates.
8
[Divide the Egg Mixture] Since this makes 2 servings, divide the egg mixture equally into two bowls.
9
[Cook the Omelet (One Serving at a Time)] Heat the frying pan over high heat, add about 2 tbsp of grapeseed oil, and heat thoroughly until it starts to smoke slightly.
10
Pour in one serving of the egg mixture all at once. As it starts to set around the edges, stir gently in large motions with a ladle or spatula. Once it reaches a soft, runny, half-cooked state, immediately slide it onto the rice.
11
Repeat the same process for the second serving, and it's ready to serve.

Detailed Commentary on "Tenshinhan (Crab Omelet over Rice)"

* Content organized by topics from the video.

Just Eggs? The Secret to 'Drinkable' Tenshinhan

As the first installment of our '10 Pro Techniques' series, we are sharing how to make a 'drinkable' Tenshinhan that stays incredibly soft and creamy even when cold. While typical Tenshinhan omelets tend to get hard over time, a simple trick keeps this one amazingly tender. The secret is mixing the eggs with an equal volume of soup. The ingredients are very simple: 4 eggs, high-quality imitation crab, green peas, and white scallions for flavor. Most importantly, you need hot water equal in volume to the eggs (about 200 ml). Cooking with eggs alone inevitably makes them tough, so diluting the egg mixture with this hot water is the ultimate professional secret.

The Golden Ratio for Pre-Seasoning the Soup

Let's prepare the special soup to mix with the eggs. In a bowl with hot water equal to the volume of the eggs (about 200 ml), add chicken bouillon powder for depth and kombucha (kelp tea powder) or kelp dashi for a complex umami flavor. For two servings, add 1/3 tsp of salt, 1/2 tsp of sugar, a pinch of pepper, about 2 tbsp of cooking sake, and 1/2 tsp of oyster sauce to add richness. Stir well with a spoon, taste it, and make minor adjustments to the saltiness. Finalizing the flavor of the soup at this stage ensures smooth cooking later, as you won't need to adjust the seasoning on the fly.

Egg Prep and Scallion Cutting Tips

Next, prepare the eggs and ingredients. Crack 4 eggs into a separate bowl and whisk them thoroughly with chopsticks. Pour in all of the special soup we just made and mix until the eggs and soup are completely integrated. Next is cutting the white scallion. While some recipes discard the core, we use it to avoid waste at home. The key is to slice it thinly on a diagonal, cutting across the fibers. This softens the texture, reduces the scallion's sharp bite, and brings out its natural sweetness. While some recipes include bamboo shoots, we are keeping it simple with just scallions today.

Sautéing to Unlock Aroma and Umami

Now, sauté the sliced scallions and imitation crab. Place them into a cold frying pan before turning on the heat. The key is to heat them slowly over low heat. Raw scallions can be too pungent and tough, but slow-cooking them over low heat coaxes out a rich aroma and softens them beautifully. Heating the imitation crab also concentrates its umami, making it far more delicious than eating it cold. Every dish has its secrets, and taking this extra, mindful step makes a huge difference in the final flavor. Once the scallions smell wonderful, add the green peas and toss briefly.

Oil and Rice Prep for a Tender Omelet

Add all the sautéed ingredients (scallions, imitation crab, and green peas) into the egg-and-soup mixture, and stir well. Wash the frying pan thoroughly to ensure the eggs won't stick. Egg dishes are all about timing, so you need to work quickly without any delays. Oil is also essential for keeping the eggs tender. We are using light, cholesterol-free grapeseed oil today, but regular vegetable oil works fine too. At this point, plate your warm cooked rice. Today, we are using rice with a bit of delicious crust at the bottom, cooked by our staff.

The Pro Technique: Cooking Fast on High Heat

Let's finish the Tenshinhan. Since this makes two servings, divide the egg mixture into two bowls beforehand. Heat the pan and add a generous amount of grapeseed oil (about 2 tbsp). The most crucial part here is heating the oil thoroughly. If the oil is too cool, the eggs won't puff up. Pouring them into hot oil makes them expand instantly into a fluffy texture. Once the oil is hot enough to smoke slightly, pour in one serving of the egg mixture all at once. As it sets around the edges, stir in large strokes with a ladle or spatula. Once it's soft and runny, slide it immediately onto the rice. It's a split-second, professional move!

Tasting the Incredibly Creamy Results

Let's taste the finished Tenshinhan while it's hot. As you dig in with a spoon, you'll see how the egg and rice meld together, almost like a savory egg custard or a super-soft omelet. One bite, and you can't help but exclaim, 'This is incredibly delicious!' If you cook eggs alone, the residual heat hardens them, but because we mixed in an equal amount of soup, they stay wonderfully creamy even after sitting. The savory soup flavor permeates the entire omelet, and the sweet imitation crab and fragrant scallions pair perfectly with the rice. You can make two plates in an incredibly short time from prep to finish, making this perfect for busy days. Give this 'drinkable' Tenshinhan a try at home!

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