Tenshin Chahan
Delicious Shrimp Fried Rice with Kanikama Omelette
If you're in the mood for a quick and flavorful meal, try this Tenshin Chahan, Shrimp Fried Rice with Kanikama Omelette recipe. This dish takes up a few extra steps than my usual easy recipes, but I guarantee that it brings bursting with mouthwatering flavors and textures. In just 20 minutes, you'll have a satisfying and delicious meal to enjoy.
RECIPE
Servings: 2-3
Time: 20 min
Ingredients:
For the Fried Rice:
12-15 shrimp, cleaned and halved
2 cups cooked rice
2 eggs
1 tsp chuka dashi powder
1 tbsp soy sauce
scallions, finely chopped
For the Sauce:
1 cup water
1 tbsp soy sauce
1 tsp chuka dashi powder
1 tbsp potato starch
For the Kanikama Omelette:
2 eggs
4 sticks kanikama (imitation crab), shredded
Instructions:
In a small bowl, whisk together water, soy sauce, Chuka dashi powder, and potato starch until well combined.
Transfer this mixture to a saucepan and heat it over medium heat. Stir continuously until the sauce slightly thickens. Once thickened, remove it from the heat and set it aside.
Clean and devein the shrimp, then cut them in half.
Beat the eggs in a separate bowl.
Shred the Kanikama sticks and finely chop the scallions.
Have your cooked rice ready; it's best to use rice that has been cooked and cooled beforehand.
Heat a pan over medium-high heat and add a drizzle of sesame oil.
Pour in the beaten eggs, and make scramble eggs and set aside.
In the same skillet, add a bit more sesame oil if needed. Add the shrimp and cook them until they turn pink which should take about 2-3 minutes.
Add the chopped scallions, cooked rice, and the scramble eggs and stir-fry.
Sprinkle Chuka dashi powder and soy sauce over the rice. Continue to stir-fry until everything is well mixed.
Finally, add the scrambled eggs back to the skillet and mix them into the fried rice.
In a separate non-stick skillet, heat a bit of sesame oil over medium-high heat. Pour the egg and Kanikama mixture into the hot skillet and spread it out evenly. Cook until the bottom is set and the edges start to lift from the pan, about 2-3 minutes. Carefully flip the omelette over and cook for another 2-3 minutes or until it's fully cooked through and lightly golden.
To serve, place the shrimp fried rice in a plate. Carefully slide the Kanikama omelette onto the fried rice, covering it completely. Drizzle the prepared sauce over the top of the omelette.
Japanese-Chinese restaurants in Japan: It’s known as "Chuka Ryori Restaurants" in Japan, have become an integral part of Japan's culinary landscape, offering a unique fusion of Chinese and Japanese flavors. These restaurants boast a diverse menu that combines traditional Chinese dishes with Japanese culinary techniques and preferences, creating a distinct style of cuisine that appeals to a wide range of tastes. Popular dishes often include classics like Gyoza dumplings, sweet and sour pork, Mabo Tofu, and Yakisoba.
The popularity of Japanese-Chinese cuisine in Japan can be traced back to the late 19th century when Chinese immigrants began introducing their culinary traditions to the country. Over time, these dishes adapted to suit Japanese palates, incorporating local ingredients and flavors, ultimately winning the hearts and taste buds of the Japanese people. Today, Japanese-Chinese restaurants continue to thrive, offering a delightful and comforting dining experience that seamlessly blends the best of both culinary worlds.
Tenshinhan, or Tenshin Chahan: They consist of a fluffy omelette served over a bed of steamed rice, or fried rice and smothered in a thick, savory sauce. Or some restaurants offer sweet and savory sauce.
Omelette is one of the components. It is made by whisking eggs, then cooking them until they are just set and have a delicate texture. Steamed white rice serves as the base of the dish. The omelette is placed on top of the rice. Or Chahan, fried rice is a great alternative as I created today. The sauce is often made with ingredients like chicken or seafood broth (I used Chuka dashi powder which is chicken base powder), soy sauce, and starch to thicken it. This sauce adds a savory and Umami flavor to the dish.
