Chinese-Style Crab Omelet with Soy Sauce Gravy

Name: Chinese-Style Crab Omelet with Soy Sauce Gravy (Kanitama)
Yield: Serves 2
Cuisine: Japanese
Ingredients: ½ cup chicken broth; 2 tablespoons canola or other neutral oil; 2 tablespoons frozen peas; 2 fresh shiitake mushrooms, stems removed and caps thinly sliced; 1½ teaspoons cornstarch dissolved in 1½ teaspoons water; ¼ teaspoon sake; 4 large eggs; Pinch of salt; ½ teaspoon sesame oil; ½ cup fresh or canned crabmeat; 2 green onions, including tender green tops, minced; 2 tablespoons slivered bamboo shoots (optional); 1½ teaspoons soy sauce; 1½ teaspoons sugar

Kanitama

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

This large, fluffy crab omelet with a savory gravy is an example of Japanese home-style cooking borrowed liberally from Chinese cuisine (chuka ryori) and refashioned to Japanese taste. The soft eggs make the omelet a perfect topping for a rice bowl (donburi).

Ingredients

4 large eggs
Pinch of salt
½ cup fresh or

Asia
China
Japan
Main course

Method

Break the eggs into a large bowl, beat with a fork or chopsticks until well blended, and stir in the salt. Pick over the crabmeat for shell fragments and cartilage. Add the crabmeat, bamboo shoots (if using), green onions, mushrooms, and peas to the eggs and mix thoroughly. Set aside.
To make the gravy, in a small saucepan over medium heat, combine the chicken