Crab Omelette with Candy & Bitter Sauce (Kanitama)

Crab Omelette with Candy & Bitter Sauce (Kanitama) is a Chinese language dish, however the texture and the flavour of the sauce are made to go well with to the Japanese palate. The fluffy omelette incorporates crab flavoured fishcake and greens.

The Chinese language title of right this moment’s dish is ‘foo yung hai’ (芙蓉蟹), which originated in Chinese language Indonesian Delicacies. The substances embody overwhelmed eggs, greens, and meats akin to crab meat, the place the final character of the Chinese language title ‘蟹’ got here from.

The Japanese title for Crab Omelette is ‘kanitama’ (蟹玉 or カニ玉), which interprets to crab egg. The character ‘玉’ is the primary character of  ‘tamago’ (玉子), i.e. egg. It’s similar to how the Japanese title of Garlic Chives And Egg Stir-fry with Bean Sprouts, my different egg dish, obtained the title ‘niratama’ (ニラ玉).

Niratama (left) and Kanitama (proper).

Excepting the thick sauce, Kanitama is sort of equivalent to the topping of Tenshinhan (天津飯) which I posted a while in the past. There are numerous variations of the Crab Omelette, however in Japan it all the time makes use of crab meat because the title suggests. The greens can fluctuate as long as they’re good for stir-fry.

Finances Model of Crab Omelette with Candy & Bitter Sauce

I referenced the Crab Omelette with Candy & Bitter Sauce (Kanitama) recipe by Iron Chef Chinese language, Chen Kenichi, to give you my Crab Omelette with Candy & Bitter Sauce. The Iron Chef’s recipe makes use of actual crab meat, however I used imitation crab meat referred to as ‘kanikama’ (カニカマ), as a result of crab meat is dear and I needed it to be a weekday meal.

Kanikama is a crab flavoured fishcake and is offered as ‘crab sticks’ in English (pattern photograph beneath). It’s made by mixing white flesh fish paste, crab extract, salt, starch, and egg white, so it does comprise protein. It’s naturally less expensive than actual crab, so right this moment’s recipe is a price range meals recipe.

Extra particulars of kanikama might be discovered within the ALTERNATIVE TO CRAB MEAT – KANIKAMA part of the publish Tenshinhan.

The Iron Chef’s recipe additionally makes use of various oil as a result of it’s a Chinese language dish. A considerable amount of oil makes the stir-fried egg fluffier, however I minimize down the amount of oil barely to be a bit more healthy.

What’s in My Crab Omelette with Candy & Bitter Sauce

There are fairly just a few substances concerned on this recipe, however all of them are acquainted substances.

Omelette

• Eggs
• Kanikama (crab flavoured fishcakes), shredded
• Dried shiitake mushrooms, rehydrated and thinly sliced
• Enoki and white shimeji mushrooms minimize into brief items
• Inexperienced onion, diagonally sliced
• Ginger finely julienned
• Salt and pepper
• Cooking sake
• Sesame oil
• Oil

In case you have freshly cooked crab meat or crab meat in a tin, by all means, use it as a substitute. Attempt to get some massive chunks of meat in case you are utilizing actual crab meat.

Enoki and white shimeji mushrooms might be substituted with different Asian mushrooms. The kanikama and greens should be minimize into comparable sizes, as a result of they’re blended within the egg.

Candy and Bitter Sauce

• Chinese language-style Rooster broth
• Cooking sake
• Sugar
• Rice wine vinegar
• Salt
• Soy sauce
• Corn flour diluted in water

You need to use Best Chinese language Rooster Broth or use a inventory dice/paste diluted in sizzling water. It is usually OK to make use of hen and pork broth if the flavour of the pork isn’t dominant.

I used a Japanese instantaneous broth paste referred to as ‘weipā’ (味覇 or ウェイパー), which is produced from hen and pork bones. I like this broth as a result of the paste dissolves very simply.

How one can Make Crab Omelette with Candy & Bitter Sauce

There are 3 main steps – stir-fry crab and greens, cook dinner fluffy omelette with crab and greens, and cook dinner candy & bitter sauce.

1. Add oil to a wok or a frying pan and stir-fry greens.
2. Add kanikama to the wok/pan, stir-fry, then sprinkle sesame oil over. Switch to a plate and let it cool barely.
3. Beat the eggs in a bowl, then add salt, pepper, and cooking sake to the bowl. Combine.
4. Put the stir-fried greens with kanikama and inexperienced onions into the egg and roughly combine.
5. Warmth the pan with oil over excessive warmth and cook dinner the egg combination right into a spherical form. Switch the omelette to a serving plate.
6. Wipe the wok/pan, put all of the Candy and Bitter Sauce substances in, excluding corn flour/cornstarch, and produce it to a boil.
7. Add corn flour/cornstarch to thicken the sauce and pour it over the omelette.

It’s best to make use of a small frying pan in order that the omelette won’t be unfold skinny and vast. Should you solely have a big frying pan, attempt to shift the egg combination in the direction of the centre because the outer fringe of the egg combination begins getting cooked, and use solely the centre of the frying pan.

For this very purpose, utilizing a wok will make the shaping of the omelette simpler.

The flippantly seasoned Candy and Bitter Sauce lets you benefit from the flavour of the omelette. The semi-transparent thickened sauce is delicate, and totally different from the candy and bitter sauce for Tenshinhan.

Yumiko

Crab Omelette with Candy & Bitter Sauce (Kanitama)

Crab Omelette with Candy & Bitter Sauce (Kanitama) is a Chinese language dish, however the texture and the flavour of the sauce are tailored to the Japanese palate. The fluffy omelette is made with crab meat and greens. This can be a price range meals.

Prep Time doesn’t embody the time to rehydrate dried shiitake mushrooms.

Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It offers you a listing of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Kind:

Predominant

Delicacies:

Japanese

Serves: 2

Creator: Yumiko

Substances (tbsp=15ml, cup=250ml)

Omelette

• 4
  eggs
• 100g/3.5oz
  kanikama
  (crab flavoured fishcake, observe 1)
• 3
  dried shiitake mushrooms
  rehydrated (observe 2)
• 50g/1.8oz
  enoki and white shimeji mushrooms
  (observe 3)
• 30g/1.1oz
  inexperienced onion
• 1-2
  tbsp
  ginger
• A pinch of salt
• A pinch of pepper
• 2
  tbsp
  cooking sake
• 1
  tsp
  sesame oil
• 2
  tbsp
  oil
  (separated)

Candy & Bitter Sauce

• 200ml/6.8fl oz
  hen broth
  (observe 4)
• 1
  tbsp
  cooking sake
• 1
  tbsp
  sugar
• 1
  tbsp
  rice wine vinegar
• ⅓
  tsp
  salt
  (observe 5)
• 1/8
  tsp
  soy sauce
• 1.5
  tbsp
  corn flour/cornstarch diluted in 1.5 tbsp water

Directions

Preparation

1. Kanikama: Shred kanikama into about 4-5cm/1 9⁄16 -2” lengthy items (observe 6).

2. Shiitake mushrooms: Squeeze the water out of the rehydrated shiitake mushrooms, take away the onerous a part of the stems, and minimize them into 2mm thick slices.

3. Enoki mushrooms: Trim off the foundation part of the enoki mushrooms, bunch them collectively, and minimize them into 2-3 brief stems (about 3-4cm/1⅛-1 9⁄16“ lengthy).

4. Shimeji mushrooms: Trim the clustering a part of the stem on the backside and separate stems. Halve the size if the stem may be very lengthy (like my white shimeji mushrooms).

5. Inexperienced onion: diagonally minimize into about 3-4cm/1⅛-1 9⁄16“ lengthy.

6. Ginger: Julianne very finely.

Making Omelette

1. Warmth a frying pan (observe 7) or a wok over excessive warmth and unfold 1 tablespoon of oil round.

2. Put all of the mushrooms and ginger to the pan/wok and stir-fry till the mushrooms are wilted.

3. Add kanikama to the pan/wok and stir-fry rapidly, then sprinkle sesame oil over. Switch to a plate and let it cool barely.

4. Beat the eggs in a bowl gently (observe 8), then add salt, pepper, and cooking sake to the bowl. Combine.

5. Put the stir-fried greens with kanikama and inexperienced onions into the egg, then combine roughly.

6. Warmth the pan/wok with remaining oil over excessive warmth and pour the egg combination in.

7. As quickly because the outer fringe of the egg combination is getting cooked, use a spatula or chopsticks to fold the periphery into the centre, then combine with the raw a part of the egg combination (observe 7).

8. When the egg is sort of cooked by means of however has a small quantity of raw egg nonetheless left, flip the warmth off and switch the omelette to a serving plate.

Making Candy & Bitter Sauce and Serving

1. Wipe the pan/wok, add all of the Candy and Bitter Sauce substances, excluding corn flour/cornstarch, and produce it to a boil, mixing properly and guaranteeing that the sugar and salt are dissolved.

2. Add corn flour/cornstarch to the sauce in a swirling movement (observe 9) whereas mixing the sauce with a spatula or chopsticks.

3. When the sauce begins effervescent and thickens, flip the warmth off and pour the sauce over the omelette.

Recipe Notes

1. Kanitama is supposed to make use of actual crab meat, however I used imitation crab meat to chop down the price. Please see the pattern photograph of kanikama within the publish.

In case you have cooked crab meat or tinned crab meat, you need to use it as an alternative. The dish appears to be like higher when you’ve got some meat that has the form of a crab leg.

2. I used medium-size dried shiitake mushrooms.

3. You need to use different mushrooms akin to shimeji mushrooms and oyster mushrooms.

4. You possibly can confer with Best Chinese language Rooster Broth to make a broth from scratch.

In its place, you need to use a inventory dice/paste diluted in water/sizzling water as per the directions.

It is usually OK to make use of hen and pork broth if the flavour of the pork isn’t dominant. I used a Japanese instantaneous broth paste referred to as ‘weipā’ (味覇 or ウェイパー), which is produced from hen and pork bones. See the photograph within the publish.

5. If you’re utilizing a inventory dice/paste, scale back the quantity of salt to ¼ teaspoon.

6. If you’re utilizing actual crab meat and the leg meat may be very lengthy, break it into smaller items.

7. It’s best to make use of a medium measurement frying pan. My frying pan was 25cm/10″ in diameter with a spherical outer backside.

Should you solely have a big frying pan, attempt to shift the egg combination in the direction of the centre because the outer fringe of the egg combination begins getting cooked, and use solely the centre of the frying pan.

8. Overbeating the egg makes the omelette much less fluffy.

9. The quantity of the sauce can fluctuate barely relying on the scale of your pan and the power of the warmth, and many others., i.e. evaporation price varies. It’s possible you’ll need to add ⅔ of the corn flour + water initially to check the thickness of the sauce earlier than including the remainder of it.

10. Diet per serving.

serving: 372g energy: 416kcal fats: 23g (29%) saturated fats: 4.8g (24%) trans fats: 0.2g polyunsaturated fats: 4.8g monounsaturated fats: 12g ldl cholesterol: 402mg (134%) sodium: 1.13mg (44%) carbohydrates: 25g (9%) dietary fibre: 2.6g (9%) sugar: 8g protein: 21g vitamin D: 3mcg (13%) calcium: 82mg (6%) iron: 2.8mg (16%) potassium: 576mg (12%)