Rice Topped with Crabmeat Omelette

Name: Rice Topped with Crabmeat Omelette (Kanitama-don)
Cuisine: Japanese
Ingredients: 2 dried shiitake mushrooms, soaked in cold water for 20 minutes, and drained; 2 ounces cooked fresh bamboo shoots or canned bamboo shoots, julienned in 2-inch lengths (about ½ cup); 2 ounces cooked fresh bamboo shoots or canned bamboo shoots, julienned in 2-inch lengths (about ½ cup); ½ naganegi long onion, preferably, or 4 scallions, julienned; ½ naganegi long onion, preferably, or 4 scallions, julienned; 2 ounces canned crabmeat, preferably from legs (about ½ cup); 1 ounce ham, cubed; 6 eggs, lightly beaten; ¼ teaspoon salt; 4 tablespoons vegetable oil; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); ¾ cup chicken stock; 1½ tablespoons sugar; 1½ tablespoons shoyu (soy sauce); 1½ tablespoons shoyu (soy sauce); 1½ tablespoons potato starch, mixed with 2 tablespoons water; 1½ tablespoons potato starch, mixed with 2 tablespoons water; 1 teaspoon sesame oil; 4 to 6 cups hot plain cooked white rice

Kanitama-don

Preparation info

Yields
2
servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Kanitama-don is a popular menu item at informal Chinese restaurants in Japan. This hearty meal in a bowl is another “Japanized” Chinese dish that has established a firm position in the Japanese kitchen over the past century. In this preparation, piping-hot plain rice is topped with a crabmeat omelette. The omelette is then covered with sauce.

Ingredients

Asia
Japan
Main course

Ingredients

Method