Kanitama-don (Crabmeat omelettes served over rice)

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Broadcast date:June 1, 2012

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

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Ingredients (Serves 4 )

・6 eggs
・3 dried shiitake mushrooms
・½ Welsh onion (negi)
・110 g tin of crabmeat
・A few boiled green peas
・Salt & pepper to taste
・Vegetable oil for frying
・4 portions of steamed rice (about 600 g)

Sweet and sour sauce
・1½ cups (300 ml) water
・3 tablespoons soy sauce
・3 tablespoons sugar
・3 tablespoons rice vinegar
・Pepper to taste

・2½ tablespoons cornstarch & 5 tablespoons water to thicken the sauce

Preparation

  1. Soak the dried mushrooms in water and then slice into thin strips. Cut the Welsh onion into 4 cm lengths, and cut into julienne strips. Remove any cartilage from the crabmeat.
  2. Heat 2 teaspoons of vegetable oil in a frying pan. Sauté the onion and then the mushroom. Season with salt and pepper. Remove from the pan.
  3. Crack the eggs in a bowl, and beat with a pair of chopsticks or egg whisk. Season with salt and pepper. Divide into 4 equal portions to make 4 omelettes. Add the sautéed onions and mushrooms, crabmeat, and crab liquid.
  4. Set a frying pan over medium heat, add 2 teaspoons of cooking oil. Cook each omelette. Stir the mixture until half-set. Hold a plate over the frying pan to turn out the omelette and slip it back into the pan to cook the other side.
  5. Warm the ingredients for the sauce in a saucepan. Mix the cornstarch with water, and add to the sauce and heat until the sauce thickens.
  6. Lay each omelette over a bowl of steamed rice. Give the omelettes a generous coating of the sauce, and then top with a few boiled green peas.

Catch of the Day

Chinese-inspired Japanese dishes

Kanitama-don is a Chinese-style dish created in Japan.  There are many other Chinese dishes created or modified to suit Japanese tastes.  Ramen is a prime example; it’s almost a national dish.  The name originates from the Chinese word lamian, which refers to hand-stretched noodles.  These noodles were introduced to Japan more than 100 years ago, during the Meiji period, by the large communities of Chinese that lived in Yokohama, Nagasaki, and other ports across Japan.  The noodles were eventually modified in various ways to suit Japanese tastes, such as being served in soy sauce- or miso-based soups.
Gyōza (Jiaozi), small meat-filled dumplings, are an equally popular dish originating from China.  The dumplings are usually boiled in China, but fried in Japan.  The Japanese have also come to add garlic to the dumplings.

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