Tenshindon – Crabmeat Omelette on Rice

Tenshindon (天津丼) is a Chinese-Japanese specialty, consisting of a crabmeat omelette on rice, this is called  (天津飯 )  tenshinhan, named for Tianjin, China.

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).

Tenshindon - Crabmeat Omelette on 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 crab also be eaten as its own dish.
  • 45 g crab meat (or imitation crab meat)
  • 1 large egg
  • â…“ carrot
  • 2 shiitake mushrooms
  • a few sliced bamboo shoots
  • pinch of salt
  • cooking oil
Ingredients for the sauce
  • â…“ cup chicken stock or water
  • 2 teaspoons soy sauce
  • ½ teaspoon sugar
  • dash rice vinegar
  • ½ teaspoon mirin
  • 1 teaspoon potato starch mixed with 1 teaspoon water
Other ingredients
  • 1 cup or so rice
  • spring onions, for garnish
  1. 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.
  2. Peel and cut the carrot into thin strips, slice the shiitake mushrooms, and shred the crab meat.
  3. Beat the egg and salt together in a small bowl. Set aside.
  4. Mix the crab meat and vegetables in with the beaten egg.
  5. Heat the oil in the pan. Pour the egg mixture into frying pan and cook on medium heat.
  6. When the omelette is about half cooked, turn it over with a spatula.
  7. 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).
  8. Lay the omelette on top of the rice and pour sauce over both. Garnish with chopped spring onions.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.