Lina Takahashi Eats
Tenshinhan is crab and garlic chive omelette over rice with a thick sweet and sour sauce poured on top. It is maybe one of the most simple meals that comes together in less than 30 minutes when you are in need of something cozy, yet nourishing!
This sweet and sour sauce uses the classic Japanese ingredients: soy sauce (or in this case I used Umami Sauce), apple cider vinegar, sugar, water and cornstarch. These five ingredients make the perfect sauce that that pairs perfectly with the fluffy egg crab omelette. I like to add garlic chives, but feel free to use green onions if that is all you have.
Another perk about this dish is that you don’t have to use a cutting board! I tore up my crab pieces using my hands and cut up my garlic chives using kitchen scissors. Less time washing dishes is always better!
This sweet and sour vinegar sauce can be made in the microwave, but you can also cook this in a separate pot if that feels easier for you!
A key part of this dish is the cornstarch slurry. Make sure your sauce is HOT before adding the cornstarch to make sure it thickens up! I’m sure most of you know this but I have made the mistake of putting the cornstarch directly into the sauce liquid without mixing it with water and that WILL cause your cornstarch to clump up! Even mixing your cornstarch with a little bit of water first will make a huge difference.
Lastly, I personally like my eggs a little bit runny to prevent it from getting too dry. The egg cooks through very quickly and will continue cooking as you plate your dish so as long as the bottom of the egg is cooked, you can begin to plate your dish!
This dish is actually one that I didn’t like when I was little because I wasn’t into sweet and sour sauces as a kid, but now I actually crave this at least a few times a month. It’s easy, it’s cozy and it’s absolutely delicious, so the next time you have imitation crab, try it out and let me know how you like it!
