Restaurant Style Thick and Creamy Tenshin-Don
- 2 Eggs
- 200 ml A. Water
- 1/2 tsp A. Weipa
- 1/2 to 1 teaspoon A. Soy sauce
- 1/2 tsp A. Oyster sauce
- 1/2 tsp A. Sake
- 1/2 tsp A. Mirin
- 1 just a tiny bit A. Grated garlic
- 1 bit less than 1 tablespoon A. Sesame oil
- 1 Salt and pepper
- 2 tsp to 1 tablespoon Katakuriko
- 1/6 Onion
- 1 Shrimp, canned crab, crabsticks, or whatever you like (I used canned crab)
- 1 Green onions or leeks of your choice (white leek, green onions, etc.)
- 1 rice bowl full White cooked rice
- Chop the onion finely.
- If you are using large shrimp, cut into 2-3cm pieces.
- Break the eggs into a bowl, add salt and pepper and beat.
- Dissolve the katakuriko in twice the amount in water.
- If you prefer a thicker sauce, use 1 tablespoon of katakuriko.
- Put all the A. ingredients in a pan and heat.
- Taste and add salt and pepper.
- Bring to a boil.
- I use Weipa soup stock base, but if you don't have this use another chicken soup stock base and make 200 ml of soup with it.
- When the step 4 sauce has come to a boil, stir with a ladle while you add the step 3 katakuriko dissolved in water little by little to make the ankake sauce.
- Once you have a smooth, lump-free sauce, turn the heat off right away.
- *If you let it simmer for too long and it gets too salty, add a little water to adjust.
- Put a generous amount of sesame oil in a frying pan, stir fry the Step 1 ingredients quickly and season with salt and pepper.
- Here I used shrimp.
- Put the stir fried ingredients into the beaten egg from Step 2 oil and all, and mix well.
- If you are using canned crab, just stir fry the onion and add the crab, can liquids and all, into the beaten egg.
- Crabsticks are treated like canned crab - just add them to the egg rather than stir frying them.
- By adding the oil that you stir fried the onion in, it'll be easier to make fluffy light scrambled eggs later.
- Put 1 rice bowl full of white cooked rice in the serving dish or bowl.
- You can moisten a rice bowl, pack it tightly with rice and invert it on a plate - this makes a nice neat presentation.
- Add some more sesame oil to the frying pan you used in Step 9, and heat until it's smoking.
- At the same time, start re-heating the ankake sauce from Step 7 over low heat.
- When the frying pan is very hot, add the Step 9 egg mixture all at once, and rapidly mix it up from the center with cooking chopsticks to cook.
- When the egg is soft-set (the whites should be semi-translucent) slide it out of the frying pan right onto the rice.
- The cooking time for the egg depends on how hot your cooktop can get, but it takes me about 15 seconds.
- Put the egg on the rice when it looks like the photo.
- The inside is still liquid in step 16, but it will become nice and creamy very soon with residual heat.
- By just putting it on the bed of rice, it will form a nice rounded shape.
- Pour the heated up ankake sauce from Step 13 over the egg, top with chopped green onion or leek, and it's done.
- It may seem like there's too much ankake sauce to start.
- But it's just the right amount for 1 adult sized bowl of rice.
- If you are from the Kanto (Tokyo) region and you just have to have vinegar in the sauce, add 1 tablespoon of rice vinegar.
- These days I like either version.
- This is a related recipe:"Our Golden Ratio Thick Ankake Sauce For Crispy Chinese Noodles and Chinese-Flavored Rice Bowls".
- If you like this Tenshin-don recipe, please give that one a try too.
- If you like eggs, try"Non-oil: Hotel style scrambled eggs" too if you like...it's soo easy.
- Aren't egg based rice bowls so delicious?
- TryOur Golden Ratio for Egg Rice Bowls or Oyako (Chicken and Egg) Rice Bowls.
- "Our Family's Golden Ratio Delicious and Authentic Chilled Chinese Noodles".
- is part of my "Chinese-style cooking at home" series.
eggs, water, weipa, a, oyster sauce, a, a, just, sesame oil, salt, katakuriko, onion, shrimp, green onions, rice bowl full
Taken from cookpad.com/us/recipes/153833-restaurant-style-thick-and-creamy-tenshin-don-%E2%99%AA (may not work)