Step 1

Put all the Tenshinhan Sauce ingredients (whichever sauce you pick) in a small saucepan, mix well and bring it to a boil.

Step 2

The sauce initially looks whitish but as the sauce is heated up and thickens, it becomes clear dark brown. Turn the heat off and leave until required.

Step 3

If the rice is not hot, warm it up in microwave. Put the rice in the centre of a serving bowl (shallow bowl or deep plate would be the best), making a flat dome-shape.

Step 4

Beat two eggs lightly in a bowl, add the crab meat, shallots and a tiny pinch of salt. Mix.

Step 5

Add oil to a small frying pan (I used 20cm / 8” pan, note and heat it over medium high heat.

Step 6

Pour the egg mixture into the pan. The mixture starts setting on the outside immediately.

Step 7

Using a fork or cooking chopsticks, mix the egg mixture in a swirling motion, from outside to inside (note 4).

Step 8

When the egg is half cooked (it does not take long to get to this stage) and the surface is still a bit wet, turn the heat off.

Step 9

Beat two eggs lightly in a bowl with a tiny pinch of salt.

Step 10

Add oil to a small frying pan (I used 20cm / 8” pan, note and heat it over medium high heat.

Step 11

Add the ginger and the shredded kanikama, stir-fry for 30 seconds.

Step 12

Pour the egg mixture into the pan. The mixture starts setting on the outside immediately.

Step 13

Using a fork or cooking chopsticks, mix the egg mixture and kanikama pieces in a swirling motion, from outside to inside (note 4).

Step 14

When the egg is half cooked (it does not take long to get to this stage) and the surface is still a bit wet, turn the heat off.

Step 15

Transfer the egg from the frying pan onto the rice and cover all of the rice with the egg. It works best if you tilt the pan and slide the egg from the pan to the rice. You may need to use a spatula to assist.

Step 16

Bring the Tenshinhan Sauce to a boil if it is not hot. Pour the sauce over the egg. If using green peas, sprinkle them over the top.

Step 17

Serve immediately.