|
recipe
|
|
Seeing as the pun on Tenshinhan’s name is a kind of meal, I thought it would be fun to feature a recipe or two here at TTC. Now you can proclaim, ‘I have eaten Tenshinhan!’ and potentially receive strange looks from people...
|
|
tenshindon
|
|
 The following recipe is for Tenshindon (天津丼), which is essentially the same thing as Tenshinhan. In Japan, donburi are popular and filling rice bowl dishes which consist of meat and vegetables on top of a mound of rice. Some of the more well-known ones are Tendon (tempura over rice) and Katsudon (fried pork cutlet over rice).
The main component of Tenshindon is the crab omelette, called kanitama (かに玉), which is covered in a kind of sweet and sour sauce. Kanitama cab also be eaten as its own dish, without the rice underneath, but that’s not Tenshindon! :)
Ingredients
For the omelette:
- 1.5 oz. crab meat (or imitation crab meat)
- 1 large egg
- 1/3 carrot
- 2 shiitake mushrooms
- a few sliced bamboo shoots
- a pinch of salt
- cooking oil
For the sauce:
- 1/3 cup chicken stock or water
- 2 tsp. soy sauce
- 1/2 tsp. sugar
- dash rice vinegar (the stuff used in sushi rice)
- 1/2 tsp. mirin (a sweet rice wine used in cooking)
- 1 tsp. potato starch mixed with 1 tsp. water
Other:
- 1 cup or so rice (= 1 serving)
- scallions for garnish
Instructions
|
- Cook the rice. Follow the instructions on the bag if you’re boiling the rice on the stove top, or use a rice cooker. Try to time it so that the rice is done at the same time you’re finished cooking the rest of the meal.
- Peel and cut the carrot into thin strips, slice the shiitake mushrooms, and shred the crab meat.
- Beat the egg and salt together in a small bowl. Set aside.
- Mix the crab meat and vegetables in with the beaten egg.
- Heat the oil in the pan. Pour the egg mixture into frying pan and cook on medium heat.
- When the omelette is about half cooked, turn it over with a spatula.
- Combine all of the sauce ingredients in a small pot and cook for about 1 minute or until thickened (the starch is the thickening agent).
- Lay the omelette on top of the rice and pour sauce over both. Garnish with chopped scallion.
|
|
Serves 1.
いただきます! Enjoy!
|
|
notes
|
|
◦ Please use safety and common sense in the kitchen. Supervise children, wash your hands before handling food, and remember that sharp knives are a hell of a lot safer than dull ones (true story).
◦ This recipe is a combination of a few different ones found on the ‘net, as well as some improvisation on my part. However, it is based primarily on the recipe from Over 100 Tasty One-Dish Meals: Rice Bowl Recipes by Mineko Asada, which can be purchased at Amazon.
◦ Mirin and rice vinegar can be found at Asian food stores or the Asian food section of your local supermarket. Same goes for sliced bamboo shoots, which usually come in a can for use in stir frys and the like.
◦ Chicken stock will make the sauce more flavorful, but water works just as well if you don’t have any chicken stock.
◦ Some recipes call for ginger and different vegetables (peas, for example) in the omelette. For the sauce, some like to add sesame sauce or sesame oil.
|
|
