Fluffy, Creamy Chinese Style Crab Omelette with Sweet Vinegar Sauce
Fluffy, Creamy Chinese Style Crab Omelette with Sweet Vinegar Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fluffy, creamy chinese style crab omelette with sweet vinegar sauce. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Fluffy, Creamy Chinese Style Crab Omelette with Sweet Vinegar Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Fluffy, Creamy Chinese Style Crab Omelette with Sweet Vinegar Sauce is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook fluffy, creamy chinese style crab omelette with sweet vinegar sauce using 22 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fluffy, Creamy Chinese Style Crab Omelette with Sweet Vinegar Sauce:
  1. Prepare 4 Eggs
  2. Prepare 1 Salt ・ pepper
  3. Take 1 Sesame oil, vegetable oil
  4. Prepare Additions to the omlette:
  5. Take 100 grams Imitation crab sticks
  6. Take 40 grams Cooked bamboo shoot
  7. Get 40 grams Japanese leek
  8. Get 4 Shiitake mushrooms
  9. Prepare For the sweet vinegar sauce:
  10. Get 100 ml A. Water
  11. Get 1 tsp A. Chicken soup stock granules
  12. Prepare 1 tbsp A. Cooking sake
  13. Get 1 tbsp A. Soy sauce
  14. Take 1 tbsp A. Sugar
  15. Take 1 tbsp A. Ketchup
  16. Take 1 tbsp A. Vinegar
  17. Take 1 tsp Sesame oil
  18. Make ready 1 tsp Juice from grated ginger
  19. Prepare Katakuriko slurry
  20. Get 2 tsp each Katakuriko + water
  21. Take Topping:
  22. Take 1 Green onion
Steps to make Fluffy, Creamy Chinese Style Crab Omelette with Sweet Vinegar Sauce:
  1. Cut up all the vegetables except the green onion plus the crab sticks into 1 cm dice. Slice the green onion into thin rounds. You can use real crabmeat instead of the crab sticks of course.
  2. Make the sweet vinegar sauce. Put all the A. ingredients in a frying pan and bring to a boil. Drizzle in the sesame oil and grated ginger juice, then thicken the sauce with katakuriko dissolved in water.
  3. Stir fry the diced ingredients. Heat some oil in a frying pan, and add the ingredients in this order: bamboo shoots, shiitake mushrooms, crab sticks, and leek. Season well with salt and pepper.
  4. Beat the eggs lightly in a bowl. (The photo only shows 3 eggs but you need 4 total.)
  5. Add the stir fried ingredients into the bowl, and mix together quickly.
  6. Heat up a generous amount of sesame oil in a small frying pan, and pour in the egg mixture in one go. Stir up the whole thing evenly, to make a fluffy omelette.
  7. Put on a lid, and cook over low heat until soft set to your liking.
  8. Transfer the omelette to a serving dish and pour the sweet vinegar sauce over it. Sprinkle with the green onion. If you serve this on top of hot white rice it becomes what's known as a Tenshin rice bowl.

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