Japanese cuisine · Breakfast & Eggs

Kani Tama

Thick omelet with crab meat and leek, served under a glossy soy-vinegar sauce.

Ingredients · for 4 servings

• 6 eggs
• 250 g crab meat
• 3 spring onions
• 4 fresh shiitake mushrooms
• 3 tbsp oil
• 300 ml dashi
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp potato starch
• 1 tsp salt

Instructions

1. Drain the crab meat and pull into coarse strands, cut the spring onions into fine rings and the shiitake into thin slices.
2. Whisk the eggs with the salt, stir in the crab meat, shiitake and two-thirds of the spring onions and let sit for 5 min.
3. For the sauce, bring dashi to a boil with soy sauce, rice vinegar and sugar, stir in the potato starch mixed with 2 tbsp cold water and cook for another 1 min. until the sauce clings glossily to the ladle.
4. Heat oil in a 24 cm nonstick pan until it just starts to shimmer, pour in the egg mixture all at once and pull it through vigorously once with a spatula.
5. Reduce the heat and let the omelet set for 4–5 min., then flip it using a plate and fry for another 2–3 min. until golden brown outside and still juicy inside.
6. Cut the omelet into wedges, pour the hot sauce over them on preheated plates and sprinkle with the remaining spring onions.