If you like omelettes and seafood then you will easily love this Kanitama-don, a Japanese style omelette filled with crab meat served on a bed of rice. This dish definitely has its Chinese origins and evolved from the popular egg foo young, at first look they might look similar but ingredients will definitely vary. Real crab meat is usually used on this dish but due to price and availability of fresh crabs “kani” or the imitation crab sticks can be used.
The popularity of this dish in Japan began in the early 1950’s in in Chinese restaurants across Japan, initially served as Kanitama but later on rice was added hence the “-don” suffix. Outside of Japan this dish is not as popular like its teriyaki, sushi or ramen but if you know a Japanese national or know the Fighting Foodons then you might have encountered this dish.
I love seafood and I guess I had declared that over and over again on this blog so this dish will be on the top of my list, with the use of real crab meat, topped with rich savoury gravy on a bed of hot rice what more can you ask for.
- 3 large eggs, beaten
- ½ cup crab meat
- ¼ cup bamboo shoots (rinsed and julienned)
- ¼ cup spring onions, chopped
- 1 tbsp water
- freshly ground black pepper
- ¾ cup chicken stock
- 2 tbsp soy sauce
- 1 tbsp sake
- 2 tsp sugar
- 2 tsp potato starch
- 3 tbsp green peas
- ½ cup enoki mushrooms
- freshly cooked jasmine rice
- oil for frying
- In a sauce pan combine together chicken stock, soy sauce, sake, sugar and potato starch mix it well then place on stove top. Bring to a boil and simmer until sauce thickens, add the green peas and enoki mushrooms and cook for a minute. Turn off heat then set it aside.
- Combine all Kanitama ingredients in a bowl, mix well.
- Prepare a non-stick round pan, add oil then place on medium heat. Pour omelette mixture, lower the heat and cook for 4-5 minutes or until bottom is brown and crispy. Flip over then cook for 2 more minutes. Remove from pan then set aside.
- Place a scoop of rice in a plate, place omelette on top then pour sauce on top then serve.