Tenshinhan (Fluffy Omelet over Rice with Sauce)
Enjoy the fluffy, rich flavor of eggs paired with a savory sauce over rice! Tenshinhan is a Chinese-inspired Japanese dish that has been popular in Japan for decades. My recipe features an umami-rich sauce with a deep flavor that perfectly complements the eggs.
Print Recipe
Pin Recipe
Servings: 1
Ingredients
- 5.6 oz cooked Japanese white rice
For the sauce:
- 1 cup water
- ½ tsp Chinese-style chicken bouillon powder
- ½ tsp ginger (grated)
- 1 tsp sugar
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 Tbsp potato starch or cornstarch
- 1 Tbsp water (for the starch)
For the omelette:
- 3 large eggs (about 2.1 oz/60 g each, including shell)
- pinch of salt
- 1 oz imitation crab or real crab
- 1 Tbsp green onions (scallions) or Japanese leek (naganegi) (finely chopped)
- 1 Tbsp neutral oil
Instructions
- In a small pot, combine water, chicken bouillon powder, grated ginger, sugar, soy sauce, and oyster sauce, then bring it to a boil. Meanwhile, mix the starch with water in a small bowl until smooth.
- Once the mixture comes to a boil, gradually add the dissolved starch while stirring constantly to thicken it and avoid lumps. Continue simmering for about 20 seconds to eliminate any powdery taste. The sauce for tenshinhan is ready.
- Scoop the rice into a bowl, then turn it out onto the center of a large plate to form a dome-shaped mound.To prevent the sauce from spilling after pouring, use a plate with a slight inward curve toward the center.
- In a separate bowl, crack the eggs, add salt, and whisk until no streaks of egg whites remain. Break the imitation crab into pieces and add it to the bowl along with green onions, then mix everything together.
- Heat oil (as specified in the recipe) in a pan over high heat. Once the pan is hot, pour in the egg mixture and stir quickly with a spatula while mixing it with the oil. Then, shape the egg into a round form.The cooking time for the egg mixture at this step is about 30-40 seconds. When preparing this dish for 2 or more servings, be sure to cook each omelet separately; cooking all of the egg mixture at once can lead to uneven cooking and make it difficult to achieve a soft, fluffy texture.
- Once the egg slides easily in the pan, flip it over and cook the other side for about 5 seconds.Move on to the next step before the egg cooks too much from residual heat.
- Place the omelet on top of the rice on the plate, and pour the sauce over it.If the sauce has cooled, reheat it before pouring it over the omelet. If you feel there is too much sauce, use only as much as you prefer.
Notes
- For the best texture, eat it as soon as possible after making it. You can store it in the refrigerator for up to half a day, but be sure to reheat it in the microwave, covered with plastic wrap or a microwave-safe lid, until the omelet is heated through.
Nutrition
Calories: 610.26kcal Carbohydrates: 64.65g Protein: 24.64g Fat: 27.16g Saturated Fat: 5.27g Polyunsaturated Fat: 6.61g Monounsaturated Fat: 13.91g Trans Fat: 0.11g Cholesterol: 494.16mg Sodium: 1561.28mg Potassium: 367.91mg Fiber: 1.14g Sugar: 6.25g Vitamin A: 773.48IU Vitamin C: 1.51mg Calcium: 98.77mg Iron: 5.28mg
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
