Tender & Moist Tenshinhan (Japanese-Style Omelet Rice)
Super Simple Japanese Cuisine! Moist & Tender Tenshinhan (Japanese-Style Omelet Rice) Recipe
Hello everyone! Today, I’m sharing a recipe that’s perfect for those days when you’re feeling a bit lazy but still want a satisfying meal: ‘Tenshinhan’. Even if the name sounds unfamiliar, the taste is wonderfully comforting. This is a Japanese-style omelet rice where fluffy eggs embrace a bed of rice, offering a wonderfully soft texture. You can make this incredibly easily at home in about 10 minutes. Place a generous portion of cooked egg over rice and drizzle with a sweet and tangy sauce for a burst of happiness in every bite. Shall we make delicious Tenshinhan together? ❛ ڡ ❛
Main Ingredients- 1 bowl of cooked rice
- 3 eggs
- 3 imitation crab sticks (kani kama)
- A little green onion (white part preferred)
- A little sesame seeds
Sauce Ingredients- 100ml water
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp vinegar
- Cornstarch slurry (2 Tbsp water + 1 Tbsp cornstarch)
- 100ml water
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp vinegar
- Cornstarch slurry (2 Tbsp water + 1 Tbsp cornstarch)
Cooking Instructions
Step 1
First, let’s prepare the ingredients that will add flavor to your Tenshinhan. Shred the imitation crab sticks into bite-sized pieces by hand. Finely chop the green onion. Using the white part of the green onion is recommended for a milder flavor.
Step 2
Crack the 3 eggs into a bowl. Add the shredded imitation crab sticks and mix everything thoroughly with a fork or whisk. Make sure the crab sticks are evenly distributed throughout the egg mixture.
Step 3
Now, let’s make the special sauce, the heart of delicious Tenshinhan! In a small saucepan, combine 100ml water, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sugar, 1 Tbsp mirin, and 1 Tbsp vinegar. Bring to a simmer over medium heat. Once the sauce starts to bubble, reduce the heat slightly and continue to cook for about 3 minutes. This will create a flavorful sauce.
Step 4
Next, prepare the cornstarch slurry to thicken the sauce. In a small bowl, mix 2 Tbsp of water with 1 Tbsp of cornstarch until smooth, ensuring there are no lumps. Gradually add this slurry to the simmering sauce in 2-3 additions, stirring constantly to achieve the desired consistency. Adding it all at once can cause lumps, so add it slowly and stir as you go.
Step 5
Once the sauce has thickened to your liking, remove it from the heat and set it aside. Now it’s time to cook the fluffy egg, the star of Tenshinhan. Heat a generous amount of cooking oil in a frying pan over medium heat. Ensure the oil is sufficiently hot before proceeding.
Step 6
Pour the prepared egg mixture into the hot pan. Cook over medium heat until the bottom is about 70-80% cooked and the edges just begin to set. Then, reduce the heat to low to prevent the egg from burning and to ensure it cooks gently. Avoid cooking the top completely; leaving it slightly undercooked will maintain a wonderfully moist texture.
Step 7
Gently shape the warm cooked rice into a round mound and place it in a serving bowl. Carefully place the freshly cooked, soft egg on top of the rice. Be gentle to avoid breaking the egg!
Step 8
Warm the prepared sauce slightly, then generously ladle it over the egg. Pouring plenty of sauce allows it to seep into the egg and rice, making it even more delicious.
Step 9
Finally, garnish with the finely chopped green onions and a sprinkle of toasted sesame seeds. Your tender and moist Tenshinhan (Japanese-Style Omelet Rice) is ready to melt in your mouth! ٩(ˊᗜˋ*) و This dish offers a fantastic meal with simple ingredients, so be sure to give it a try!
