Japan

Tenshinhan

Name: Tenshinhan
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 bowls warm cooked rice; 4 egg; 4 shredded crab sticks (imitation crab, seafood sticks); 2 stalks sliced spring onion (green onion, scallion); a pinch salt; 4 tsp cooking oil (vegetable oil); 1 cup chicken stock (chicken broth); 1 tbsp soy sauce; 2 tsp sugar; 1 tbsp rice vinegar; 1 tbsp tomato ketchup (ketchup); 1 tbsp in 2 tbsp water cornflour (cornstarch); 1/2 tsp grated ginger; 2 tbsp blanched green peas; 1 tsp sesame oil

A fluffy crab omelette on rice under a sweet sour glaze. Chinese in name, Japanese at heart.

25 minTime

25 gProtein each

mildSpice

A Tianjin rice that Tianjin never knew3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

640kcalsame

25 gproteinsame

2 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice2 bowls, warm

Egg4

Crab sticks (imitation crab, seafood sticks)4, shredded

Spring onion (green onion, scallion)2 stalks, sliced

Salta pinch

Cooking oil (vegetable oil)4 tsp

Chicken stock (chicken broth)1 cup

Soy sauce1 tbsp

Sugar2 tsp

Rice vinegar1 tbsp

Tomato ketchup (ketchup)1 tbsp

Cornflour (cornstarch)1 tbsp, in 2 tbsp water

Ginger½ tsp grated

Green peas2 tbsp, blanched

Sesame oil1 tsp

Method

5 steps

1Pack the warm rice into a small bowl and turn out onto each plate as a dome.
2Simmer the stock, soy sauce, sugar, vinegar, ketchup and ginger for 1 minute. Stir in the cornflour slurry and cook until thick and glossy. Add the peas and sesame oil.
3Beat 2 eggs with half the crab, half the spring onion and a pinch of salt.
4Heat half the oil in a wok on high until shimmering. Pour in the eggs and stir in large slow circles for 30 seconds, until the bottom sets and the top is soft but no longer runny.
5Slide the omelette over a rice dome. Repeat with the rest, then pour the hot sauce over both.

Serve it like this

Serve on a shallow plate so the sauce forms a moat around the dome. Scatter the remaining spring onion over the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Tenshinhan

A fluffy crab omelette on rice under a sweet sour glaze. Chinese in name, Japanese at heart.

25 minTime

25 gProtein each

mildSpice

A Tianjin rice that Tianjin never knew3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

640kcalsame

25 gproteinsame

2 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice2 bowls, warm

Egg4

Crab sticks (imitation crab, seafood sticks)4, shredded

Spring onion (green onion, scallion)2 stalks, sliced

Salta pinch

Cooking oil (vegetable oil)4 tsp

Chicken stock (chicken broth)1 cup

Soy sauce1 tbsp

Sugar2 tsp

Rice vinegar1 tbsp

Tomato ketchup (ketchup)1 tbsp

Cornflour (cornstarch)1 tbsp, in 2 tbsp water

Ginger½ tsp grated

Green peas2 tbsp, blanched

Sesame oil1 tsp

Method

5 steps

1Pack the warm rice into a small bowl and turn out onto each plate as a dome.
2Simmer the stock, soy sauce, sugar, vinegar, ketchup and ginger for 1 minute. Stir in the cornflour slurry and cook until thick and glossy. Add the peas and sesame oil.
3Beat 2 eggs with half the crab, half the spring onion and a pinch of salt.
4Heat half the oil in a wok on high until shimmering. Pour in the eggs and stir in large slow circles for 30 seconds, until the bottom sets and the top is soft but no longer runny.
5Slide the omelette over a rice dome. Repeat with the rest, then pour the hot sauce over both.

Serve it like this

Serve on a shallow plate so the sauce forms a moat around the dome. Scatter the remaining spring onion over the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tenshinhan

Make it your way

Ingredients

Method

Tenshinhan

Make it your way

Ingredients

Method

Make it a meal