Slice the onion thinly. Stir fry quickly with the crabmeat, and let cool. Rehydrate the shiitake mushroom and slice thinly. Mix the water, katakuriko and the other ankake sauce ingredients.
Combine the beaten eggs, crabmeat, onions, shiitake mushrooms and green peas. Add the ingredients for the eggs and mix together.
In a well heated wok, pour a generous amount of sesame oil. Pour the egg mixture. When the edges starts to cook, scramble the egg and form into a round shape.
When the egg is about 80% cooked, transfer to a big plate.
Add all the ankake sauce ingredients to the wok and heat until thickened. Pour the sauce over the egg and it's done!
Story Behind this Recipe
I tried out a lot of recipes for Egg Foo Young, but they were too rich for me. So I made a light and simple version.
If you cook the egg too much, it won't get puffy and creamy. Keep in mind that the egg will continue cooking in residual heat, so adjust the cooking time. You can use imitation crab sticks or canned tuna instead of crab meat. Adding bamboo shoots will make it even more authentic!