Crispy Light Bean Sprouts and Crispy Browned Egg with Sweet Vinegar Sauce
The omelette on top of tenshinhan (a Chinese-style egg rice bowl) is crispy and fragrant on the outside and fluffy on the inside. I made an economical tenshin-bean sprout omelette by omitting the crab meat.
If using white sugar instead of raw cane sugar, decrease the amount by about 20%
a small amount
Oil to cook the eggs
Put all the tenshinhan sauce ingredients except for the sesame oil in a pan. Cook while stirring constantly with a wooden spatula over medium heat. Stir from the bottom.
Taste and adjust the seasoning with salt if needed. When the sauce is bubbly, shiny and translucent, turn off the heat.
Wash the bean sprouts. Steam cook without oil in a non-stick pan without a lid, turning it over occasionally for 4 to 5 minutes.
If you don't have a non-stick pan, blanch the bean sprouts quickly in boiling water and drain well.
Drain the bean sprouts well in a colander or sieve, and arrange in a mound on a large serving plate.
Beat the eggs lightly, and add 1 tablespoon of water and a little salt.
Heat oil in a pan and pour in the beaten eggs. Stir 2 to 3 times with cooking chopsticks, push the egg towards the middle and make an omelette that's lightly browned on the bottom.
If you cook it long enough that bubbles form along the edges of the pan, the egg will become and fragrant.
Invert the omelette browned side up on the mound of bean sprouts.
Heat the tenshin-an sauce again until piping hot. Drizzle in fragrant sesame oil at the very end and mix in.
Pour the sauce over the omelette and bean sprouts. Sprinkle with green vegetables to garnish and it's done. It's great with rice as well as for guests. It goes really well with beer and shochu as a drinking appetizer.
Story Behind this Recipe
I wanted to make a dish using simple ingredients. This was cheap and easy yet delicious, so it's become a family favorite.
1 bag of bean spouts will result with lots of sauce, which is enough for 2 to 3 servings. If you want to increase the servings, use 2 bags. You can double the volume for just 50 yen or so, so it's an economical dish. Just increase the bean sprouts to 2 bags and use the same amounts of the other ingredients. Since this is a Chinese style dish, cook the egg over high heat until browned. The base ingredients are so inexpensive, yet this is a very elegant tasting dish.