How to Make Tenshinhan-don: A Fluffy Japanese Crab Omelet on Rice

Hey foodies!

Welcome back to my kitchen. Today, I’m thrilled to share a super satisfying and popular Japanese-style Chinese dish called Tenshinhan-don (天津飯丼).

Imagine a fluffy, tender omelet filled with crab, served over a bed of savory seafood stir-fry and rice, all smothered in a rich, glossy, and slightly sweet and sour sauce. It sounds amazing, right? This recipe is my special version, packed with umami from seafood and corn. It’s surprisingly easy to make at home and perfect for a quick and delicious meal.

Let’s get cooking!

Ingredients (Serves 1)

For the Seafood Topping & Rice

Cooked Rice: 200g (7 oz)
Onion: 50g (1.8 oz)
Mixed Seafood (frozen is fine): 100g (3.5 oz)
Canned Corn: 50g (1.8 oz)
Vegetable Oil: 1 tsp
Salt & Pepper: a dash
MSG (Ajinomoto): a dash (optional)

For the Omelet

Eggs: 2 large
Imitation Crab Sticks (Kani-kama): 30g (1 oz)
Salt: a pinch
Vegetable Oil: 1 tsp

For the “An” Sauce

Water: 50ml (a little less than 1/4 cup)
Sake: ¾ tsp (can substitute with dry white wine)
Soy Sauce: ¾ tsp
Sugar: ¾ tsp
Potato Starch (or Cornstarch): ¾ tsp
Rice Vinegar: ½ tsp
Oyster Sauce: ¼ tsp
Shantung (or Chicken Bouillon/Stock Powder): ¼ tsp
Sesame Oil: ¼ tsp (add this at the very end!)

For Garnish

Minced Green Onion: 10g (0.35 oz)

Instructions

Here’s how to bring it all together in a few simple steps.

Prep Your Ingredients: Dice the onion, mince the green onion, and cut the imitation crab sticks into small pieces. If you’re using frozen seafood, make sure it’s thawed.
Cook the Seafood Topping: Heat 1 tsp of oil in a frying pan over medium-high heat. Add the diced onion and sauté until softened. Add the mixed seafood and corn. Season with a dash of salt, pepper, and MSG (if using). Continue to stir-fry until most of the moisture has evaporated.
Assemble the Base: Scoop the hot cooked rice into a deep bowl (this is called a “donburi” bowl in Japan). Evenly spread the seafood stir-fry over the rice.
Make the Fluffy Omelet: In a separate bowl, beat the two eggs with a pinch of salt and the chopped imitation crab sticks. Heat 1 tsp of oil in a clean pan over medium heat. Pour in the egg mixture and cook, stirring gently, until it’s soft and semi-cooked (a soft-set omelet is best for this dish!). Gently slide the omelet on top of the seafood in your bowl.
Prepare the Sauce: In a small saucepan, combine all the sauce ingredients EXCEPT for the sesame oil. IMPORTANT: Whisk everything together very well before you turn on the heat. This is the key to a smooth, lump-free sauce!
Thicken the Sauce & Serve: Place the saucepan over medium heat. Bring it to a simmer while stirring constantly. Let it bubble for about 2 minutes until the sauce thickens and becomes glossy.
The Finishing Touch: Turn off the heat and stir in the sesame oil for that wonderful aroma. Pour the hot sauce all over the omelet. Garnish with minced green onions, and your delicious Tenshinhan-don is ready to eat!