Tenshin han

Ingredients

• 25g fresh ginger – finely chopped
• 3 garlic cloves – finely chopped
• 1 leek – cut into thin strips or julienne
• 1 pack (150g) shimeji or brown button mushroom, sliced
• 1 pack (150g) crab stick
• 1/3 tsp kosher salt
• 5 to 6 eggs

For the seasoning A :
• 400ml water
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp oyster sauce
• 1 tsp honey
• 2 tsp weipa or shantung or chicken bouillon powder
• 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

• 1. In a medium cooking pot, add the all seasoning A ingredients and bring to a boil. Set aside. (not katakuriko/potato starch here yet.)
• 2. In a frying pan, heat 1 tbsp oil and add garlic and ginger, fry them until they are fragant. Add leek and shimeji (or the sliced button mushroom) and cook until they are tender. Sprinkle salt (1/3 tsp) and cook for a few seconds. Remove from the heat and let it to cool a bit, then add crab stick, mix well.
• 3. Beat eggs in a small bowl, and pour it over the vegetables to mix.
• 4. In a small cup, combine potato starch and water to mix. Bring again to a boil the soup which you made at step #1, and add potato starch mixture at the same time. Mix well to thicken sauce.
• 5. In a small fry pan, heat 1/2 tbsp oil (about), pour portion of the egg mixture and form a circular omelette using a spatula. Gently shake the fry pan to cook the egg mixture until desired consistency. Do not over cook. Cook halfway!
• 6. Place the egg over the steamed rice. Pour the thickened sauce on it.
• Serve hot immediately.

https://atelierlalune.com/2016/05/tenshin-han/

Copyright Dans la lune