Crunchy Onion and Bell Pepper Tenshinhan
An arranged version of Tenshinhan with added onion and bell pepper for improved color and texture. Sautéing the vegetables first brings out their sweetness, making them a perfect match for the sweet and sour sauce.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Satisfied
How easy it was
Medium
Would cook again?
Yes
Did they arrange it?
No
Recommended moments
Cooking impression
Original language : Japanese
卵を焼く手順とあんかけをつくる手順を間違えましたが、味は大満足です！
This review is shown in its original language.
Cooking Steps
- 1
Thinly slice the onion, julienne the green pepper, and shred the crab sticks by hand. Heat a small amount of oil (not included in the measurement) in a frying pan over high heat, quickly sauté the onion and pepper, then remove. Crack the eggs into a bowl, whisk well, and then mix in the sautéed vegetables and crab sticks.
Advice : Sautéing the vegetables beforehand prevents the egg from becoming watery and brings out a distinct sweetness when mixed with the eggs.
IngredientsEggs 4 piecesCrab sticks 40gOnion 50gGreen bell pepper 30g - 2
Place all sauce ingredients except for the sesame oil into a small pot, mix well, and then set over medium heat. Heat while stirring; once thickened and clear, turn off the heat and stir in the sesame oil for the finish.
Advice : Potato starch tends to settle, so the secret to preventing lumps is to stir thoroughly from the bottom of the pot just before heating.
⏱ Heat the sauce 2 minIngredientsWater 200mlChicken stock powder 1 tspSoy sauce 1 tbspVinegar 1 tbspSugar 1 tbspOyster sauce 1 tspPotato starch 1 tbspSesame oil 1 tsp - 3
Portion the warm rice into individual serving bowls.
Advice : Mounding the rice slightly into a round shape makes it easier to place the cooked egg on top and results in a more beautiful presentation.
IngredientsWarm cooked rice 400g - 4
Heat 1 tablespoon of vegetable oil in a frying pan over high heat, and pour in half of the egg mixture. Stir vigorously with chopsticks, and once it reaches a soft-scrambled state, shape it and slide it onto the rice. Cook the remaining half in the same way.
Advice : Make sure the pan is hot enough that you can see a slight wisp of smoke; pouring the egg in at that point will make it puff up and become wonderfully fluffy!
⏱ Fry the egg 30 secIngredientsVegetable oil 2 tbsp - 5
Pour the warm sweet and sour sauce generously over the eggs and serve.
Advice : If you need more color, sprinkle some white sesame seeds on top or garnish with red pickled ginger to sharpen the flavor.
Crunchy Onion and Bell Pepper Tenshinhan
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