Fluffy, Creamy Chinese Style Crab Omelette with Sweet Vinegar Sauce

• 4 Eggs
• 1 Salt pepper
• 1 Sesame oil, vegetable oil
• 100 grams Imitation crab sticks
• 40 grams Cooked bamboo shoot
• 40 grams Japanese leek
• 4 Shiitake mushrooms
• 100 ml A. Water
• 1 tsp A. Chicken soup stock granules
• 1 tbsp A. Cooking sake
• 1 tbsp A. Soy sauce
• 1 tbsp A. Sugar
• 1 tbsp A. Ketchup
• 1 tbsp A. Vinegar
• 1 tsp Sesame oil
• 1 tsp Juice from grated ginger
• 2 tsp each Katakuriko + water
• 1 Green onion

1. Cut up all the vegetables except the green onion plus the crab sticks into 1 cm dice.
2. Slice the green onion into thin rounds.
3. You can use real crabmeat instead of the crab sticks of course.
4. Make the sweet vinegar sauce.
5. Put all the A. ingredients in a frying pan and bring to a boil.
6. Drizzle in the sesame oil and grated ginger juice, then thicken the sauce with katakuriko dissolved in water.
7. Stir fry the diced ingredients.
8. Heat some oil in a frying pan, and add the ingredients in this order: bamboo shoots, shiitake mushrooms, crab sticks, and leek.
9. Season well with salt and pepper.
10. Beat the eggs lightly in a bowl.
11. (The photo only shows 3 eggs but you need 4 total.)
12. Add the stir fried ingredients into the bowl, and mix together quickly.
13. Heat up a generous amount of sesame oil in a small frying pan, and pour in the egg mixture in one go.
14. Stir up the whole thing evenly, to make a fluffy omelette.
15. Put on a lid, and cook over low heat until soft set to your liking.
16. Transfer the omelette to a serving dish and pour the sweet vinegar sauce over it.
17. Sprinkle with the green onion.
18. If you serve this on top of hot white rice it becomes what's known as a Tenshin rice bowl.

eggs, salt, sesame oil, crab sticks, shoot, shiitake mushrooms, water, chicken soup, sake, a, sugar, ketchup, vinegar, sesame oil, ginger, water, green onion

Taken from cookpad.com/us/recipes/169191-fluffy-creamy-chinese-style-crab-omelette-with-sweet-vinegar-sauce (may not work)