Tenshinhan
Super Simple Japanese-Style Egg Donburi: Tenshinhan Recipe
Today, I’m sharing a recipe for a super easy Japanese-style egg bowl called ‘Tenshinhan.’ While it might sound unfamiliar as a Japanese-Chinese dish, the combination of fluffy eggs and a sweet and tangy sauce is surprisingly delightful. You only need eggs and crab sticks to make it, so anyone can easily prepare this delicious meal. Give it a try!
Main Ingredients- 2 large eggs
- 3 imitation crab sticks (kani kama), shredded
- A small amount of green onion, finely chopped for garnish
- Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water, mixed well beforehand)
Sweet and Tangy Tenshinhan Sauce- 1/2 cup (100ml) water
- 1 Tbsp (15g) sugar
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp (15ml) vinegar
- 1 Tbsp (15ml) mirin (sweet rice wine)
- 1 Tbsp (15ml) oyster sauce
- 1/2 cup (100ml) water
- 1 Tbsp (15g) sugar
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp (15ml) vinegar
- 1 Tbsp (15ml) mirin (sweet rice wine)
- 1 Tbsp (15ml) oyster sauce
Cooking Instructions
Step 1
First, let’s prepare the egg filling for the Tenshinhan. Crack 2 fresh eggs into a clean bowl. Shred the 3 imitation crab sticks into bite-sized pieces and add them to the bowl. Using chopsticks or a whisk, gently beat the eggs and crab sticks together until well combined. Avoid over-mixing; just ensure everything is evenly distributed.
Step 2
Next, we’ll make the signature sweet and tangy sauce for the Tenshinhan. In a small pot or saucepan, combine 1/2 cup of water, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of mirin, and 1 tablespoon of oyster sauce. Stir well to combine, then place over medium-low heat and bring to a simmer. Stir occasionally to prevent sticking.
Step 3
Once the sauce begins to simmer, it’s time to add the cornstarch slurry to thicken it. Gradually pour in the pre-mixed cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) while stirring the sauce. The sauce will quickly start to thicken. Continue to cook for a moment until it reaches your desired consistency. Remove from heat and set aside to cool slightly.
Step 4
Now, let’s cook the egg filling. Heat a non-stick skillet over medium heat and add a little oil. Pour the entire egg and crab mixture into the hot pan. Using chopsticks, gently stir and scramble the egg mixture as it cooks. This technique helps create a soft and fluffy texture.
Step 5
It’s important not to overcook the eggs. Cook them just until the top is still slightly moist and soft. This ensures a tender texture when served over rice. Overcooked eggs can become dry and rubbery, so keep an eye on the heat and cooking time.
Step 6
Finally, let’s assemble the Tenshinhan! Carefully place the fluffy cooked egg filling onto a bowl of hot steamed rice. Generously spoon the sweet and tangy sauce over the egg. Garnish with the finely chopped green onions. Your delicious Japanese-style egg bowl, Tenshinhan, is ready to be enjoyed!
