Seafood Delight! Fluffy and Juicy Crab Omelette

• 6 Eggs
• 1 Tinned crabmeat
• 1 dash Salt
• 1/2 Japanese leek
• 1 dash Green onions or scallions
• 1 chopped teaspoon Ginger
• 500 ml Chinese style chicken stock
• 2 tbsp Soy sauce, sugar, sake, rice vinegar
• 1 tbsp Oyster sauce
• 1 tbsp Sesame oil
• 1 tbsp Katakuriko

1. Open the tin of crab and transfer the content including the brine into a bowl.
2. Slice the Japanese leek thinly and diagonally.
3. Fry the leek quickly and leave to cool.
4. Chop the ginger.
5. Put the leek and ginger into the bowl.
6. Beat 6 eggs in a separate bowl.
7. Add contents from Step 1 with a little salt, then mix lightly.
8. Put all the ingredients of the sauce, including the katakuriko, into a sauce pan.
9. Heat over medium.
10. Add more katakuriko if it is not thick enough.
11. I usually stack the egg shells like this so that they won't take a lot of space when I dispose of them.
12. Heat the pan really well and pour in the oil.
13. Swirl it around and pour out the heated oil.
14. Pour 1 tablespoon of oil into the pan and heat over medium heat.
15. Pour 1/2 of the egg mixture into the pan.
16. Fry the omelette, shaking the pan now and then.
17. After it is done, transfer it to a serving dish and pour the hot sauce over.
18. Refer toto make Chinese style chicken stock.
19. If you don't want to bother just use Chinese style chicken stock powder or granules.

eggs, crabmeat, salt, green onions, ginger, soy sauce, oyster sauce, sesame oil, katakuriko

Taken from cookpad.com/us/recipes/156763-seafood-delight-fluffy-and-juicy-crab-omelette (may not work)