Lunch · 30 min · japanese

Tenshinhan

This is the kind of Japanese lunch you’ll make on repeat — eggs and crab sticks, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 6 Eggs
• 8 Crab sticks
• 4 Shiitake
• 0.5 cup Bamboo shoots
• 0.25 cup Peas
• 3 cups Rice
• 2 cups Chicken stock
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Sugar
• 2 tbsp Cornstarch
• 1 tsp Fresh ginger
• 3 Scallions

Steps

1. Whisk the eggs with shredded crab, sliced shiitake, bamboo, peas, and a pinch of salt.
2. Cook big, fluffy omelets in an oiled pan — they should be softly set, not browned. Slide each onto a mound of hot rice.
3. Simmer the stock with soy, vinegar, sugar, and ginger; thicken with the cornstarch slurry into a glossy ankake sauce.
4. Pour the steaming sauce generously over each omelet so it cascades onto the rice.
5. Finish with scallions. Crab omelet over rice, drowned in savory sauce — yoshoku comfort at its finest.

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