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Crabmeat Omelet Over Rice (Kanitama don) Recipe
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Crabmeat omelet rice or kanitama don is an original Japanese dish created in Japan but having the this Chinese-style. The crabmeat omelet is moist, tender, and deliciously eaten with rice. In etymology kani means crab, tama is the short for the egg and don means that the dish is served with or over rice. Just like that its easy to know what the dish is about. Crabmeat omelet rice has the tasty flavor of the crab, the texture and crunch of the black forest mushroom and the sweet and sour sauce which gives the feeling of this dish is best with rice. Imitations crabs can also be used for this dish. Because due to the popularity of crabs in Japan, there became a high demand and crabs are seasonal seafoods so they invented imitation crabs that have the same taste, texture and nutrients of crab. It’s a very healthy dish full of proteins and carbohydrates.
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Ingredients for
Crabmeat Omelet Over Rice (Kanitama don) Recipe
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Egg
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6 pcs
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Crabmeat
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100 g fresh or canned (cartilage removed
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Dried black forest mushroom
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3 pcs (soaked and cut into strips)
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Onion
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1 pc medium size (julienned)
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Steamed rice
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4 individual bowls
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Water
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350 ml
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Sugar
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3 tbsp
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Soy sauce
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3 tbsp
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Rice vinegar
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3 tbsp
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Vegetable oil
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4 tsp
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Salt
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to taste
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Pepper
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to taste
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Cornstarch
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2 1/2 tbsp
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Preparation Steps for
Crabmeat Omelet Over Rice (Kanitama don) Recipe
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In a frying pan, heat vegetable oil in moderate heat. Sauté the onion and when the onions become translucent add the mushroom. Season with salt and pepper and sauté some more. Transfer the sautéed black forest mushrooms in a bowl.
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Beat eggs with a fork or whisk then season with salt and pepper. Split into 4 portions to make 4 omelets. Add the sautéed onions and mushrooms, crab meat on each portion.
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Place a non-stick frying pan over moderate heat; add 2 teaspoons of cooking oil.
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Cook each omelet. Stir the omelet mixture until half cook. Then slide the omelet into a plate, next place the frying pan on top of the plate then flip to turn over the omelet and back into the pan to cook the other side. Do this for each of the portion of omelets.
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Heat the water, sugar, soy sauce and rice vinegar in a sauce in a sauce pan. This will be the sauce for the crabmeat omelet.
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Stir well and taste the sauce. If the taste is fine, thicken the sauce by adding a mixture of cornstarch and 5 tsp of water and heat until the sauce thickens. Turn off the heat and set aside.
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Now place each of the omelet over a bowl of steamed rice. Pour onto the omelets a plentiful coating of the sauce.
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Serve and enjoy eating.
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Tips:
Other variations for the vegetable are bamboo shoots and bell peppers.
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Crabmeat Omelet Over Rice (Kanitama don) Recipe
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