Tenshinhan Recipe

Whipping up Tenshinhan feels like channeling my inner Japanese chef, transforming my kitchen into a hub of simple elegance with just a few whisked eggs and a hint of crab. Trust me, once you dive into this comforting delight, you’ll see why it’s a staple in both homes and restaurants across Japan!

I am passionate about the simplicity and grace of the Japanese dish Tenshinhan. The dish of fluffy omelet embracing savory crab and green onions has a lovely home on a bed of cooked white rice.

It is the very definition of comfort food. The silky sauce of chicken stock and seasonings that accompany the dish gives it a depth of flavor that simply cannot be matched.

Tenshinhan Recipe Ingredients

• Eggs: High in protein, provide richness and fluffiness.
• Crab Meat: Low in fat, rich in omega-3, enhances umami flavor.
• Green Onions: Add freshness, mild onion flavor, and color.
• Chicken Stock: Base of flavor, adds depth and savory notes.
• Soy Sauce: Adds saltiness and umami, deepens color.
• Sake: Adds subtle sweetness, enhances other flavors.

Tenshinhan Recipe Ingredient Quantities

• 4 large eggs
• 50g cooked crab meat or imitation crab
• 2 green onions, finely chopped
• 1 tablespoon vegetable oil
• 1 cup cooked white rice
• 150ml chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 teaspoon cornstarch
• 2 tablespoons water
• Salt, to taste
• White pepper, to taste

How to Make this Tenshinhan Recipe

1. In a tiny bowl, blend the stock from the chicken, soy sauce, sake, mirin, and a small amount of salt. Put it aside.

2. In a second small bowl, mix the cornstarch with 2 tablespoons of water, making a slurry.

3. In a mixing bowl, beat the eggs lightly and season them with a pinch of salt and white pepper. Stir in the meat of the crab, which has been cooked, along with the chopped green onions.

4. In a non-stick frying pan, over medium-high heat, warm the vegetable oil.

5. Spread the egg mixture evenly in the pan. Cook until the bottom is set but the top is slightly runny, about 1-2 minutes. Carefully flip the omelet and cook for another 30 seconds until fully cooked.

6. Transfer the omelet onto the white rice, shaping it to cover the rice, and carefully place the omelet on top of the rice.

7. In a small saucepan, warm the sauce blend over medium heat. When it begins to bubble, mix in the cornstarch slurry, and keep mixing until the sauce is thick.

8. Ensure the entire surface of the omelet is covered with the thickened sauce by pouring it over the top.

9. If desired, garnish with additional chopped green onions.

10. Enjoy your Tenshinhan immediately! Serve it up fresh, and you’ll see why this dish is both a beloved home-cooked meal and a frequent feature in restaurants across Japan. It’s the simple elegance of the food that does it, and at the heart of it all is the egg.

Tenshinhan Recipe Equipment Needed

1. Small bowl (for sauce blend)
2. Another small bowl (for cornstarch slurry)
3. Mixing bowl (for egg mixture)
4. Non-stick frying pan
5. Spatula (for flipping omelet)
6. Small saucepan (for sauce)
7. Measuring spoons
8. Measuring cup (for chicken stock)
9. Whisk or fork (for beating eggs)
10. Knife (for chopping green onions)
11. Cutting board

FAQ

• What is Tenshinhan?Tenshinhan is a well-liked Japanese-Chinese cuisine that serves a fluffy crab omelet over a bed of rice, usually crowned with a delicious sauce.
• Can I use fresh crab meat instead of imitation crab?Indeed, fresh crab meat serves as an excellent alternative and will augment the dish’s flavor.
• Is there a substitute for sake?Should you not have sake, use dry sherry instead, or omit it altogether if necessary.
• How can I make the dish vegetarian?Replace the crab with mushrooms or tofu that have been sautéed, and use vegetable broth in place of chicken broth.
• Can I prepare the sauce in advance?Indeed, the sauce can be made in advance. Just rewarm it slowly and softly before serving.
• What kind of rice is best for this recipe?This dish requires short-grain varieties of Japanese rice, such as koshihikari, because they have the right stickiness and texture. You want the rice to be tender but not mushy.
• Can I adjust the seasoning?Certainly! Change the salt and white pepper to match your taste buds.

Tenshinhan Recipe Substitutions and Variations

Imitation crab or cooked crab meat: Substitute with cooked shrimp or finely chopped chicken, if desired.
Canola oil and peanut oil can substitute for vegetable oil.
Substitute with vegetable stock or dashi stock for a different flavor.
Sake: If you cannot find sake, use dry sherry or Chinese cooking wine instead.
Mirin substitution: For every tablespoon of mirin called for in a recipe, combine 1 tablespoon of rice vinegar with 1 teaspoon of sugar. This is a good substitute for mirin, a Japanese rice wine that adds sweetness to dishes.

Pro Tips

1. Freshness Counts If possible, use fresh crab meat instead of imitation for a more authentic and flavorful dish. Fresh crab will elevate the overall taste and texture.

2. Rice Preparation Ideally, use day-old cooked rice for better consistency and to prevent it from becoming mushy. Day-old rice is drier, which helps it maintain its structure under the omelet.

3. Egg Mixture Technique When beating the eggs, avoid over-mixing to ensure the omelet stays tender and fluffy. A light touch helps achieve a better texture.

4. Flipping the Omelet To make flipping easier, consider using two spatulas or a wide spatula for better support. Cooking the omelet in a smaller pan can also help maintain its shape during flipping.

5. Adjust the Sauce Consistency Pay attention to the thickness of the sauce. If it’s too thick, add a bit more chicken stock to reach your desired consistency. The sauce should coat the omelet and rice without being too heavy.