← Nouns Cooking · Japanese

Ingredients

• 4 Eggs
• 1 pinch Salt
• 80 g crab sticks or cooked crab meat, shredded
• 1 Spring onion, finely sliced
• 2 tbsp neutral oil
• 1 tsp Toasted sesame oil
• 400 g hot cooked rice
• 160 ml chicken stock
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 2 tsp Rice vinegar
• 1 tsp Sake
• 2 tsp potato starch or cornflour
• 1 tbsp green peas, to garnish (optional)

Method

1. Whisk the sauce ingredients in a small pan. Bring to a simmer over medium heat, stirring, and cook for 1 minute until clear and glossy. Keep warm.
2. Put a mound of rice in each of two shallow bowls.
3. Beat 2 eggs with a pinch of salt, then stir in half the crab and spring onion.
4. Heat 1 tbsp oil and ½ tsp sesame oil in a small frying pan over high heat until shimmering. Pour in the egg and stir in big circles for 20–30 seconds until half set, then tilt the pan and slide the soft omelette over one rice mound.
5. Repeat with the remaining eggs, crab and oil for the second bowl.
6. Pour the hot sauce over each omelette and top with a few peas.

Tips

• Very hot oil makes the omelette puff up and stay fluffy; keep the centre slightly runny.
• Contains egg, shellfish or fish (crab sticks) and wheat (soy sauce).

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan