I wanted to eat Tenshin-don similar to what's served at a Chinese restaurant my husband frequents, so through a process of trial and error, I was able to reproduce the flavor that my husband approves! He said that he wanted to eat a version without sweet vinegar. Make sure to eat this with lots of sauce.
Finely chop the Japanese leek. Tear the imitation crab meat into bite-sized pieces.
In a pot, bring the ingredients marked with ★ to a boil. Add 1 tablespoon of katakuriko dissolved in water, let it thicken, and turn off the heat after adding sesame oil.
Beat the eggs, add them to the ingredients from step 1, heat oil in a pan, and make fluffy scrambled eggs. (Make sure not to overcook them!)
Put rice in a bowl, add the ingredients from Step 3, and cover with the sauce from Step 2.
Story Behind this Recipe
My husband said that he wanted to eat Tenshin-don without sweet vinegar! This is a family recipe I was finally able to recreate with after much trial and error . Advice from COOKPAD user Chama Mama: If you first make the fluffy scrambled eggs in the pan, serve it over rice, and then use the same pan to make the sauce, then it'll be a one pan dish made in just 5 minutes! It's nice to have less to wash . Thank you so much Chama Mama!!!
When adding the eggs to the pan, cook them as if you are making fluffy omelette rice, and I think they taste delicious if you turn off the heat while the eggs are still soft. Don't flip the eggs, make sure that the top part is fluffy, and gently slide it on top of the rice. You might think the sauce is spicy when you taste it, but it is just right when you pour it over the rice, so don't dilute it! If you are making Chinese flavoring using Wei-pa, use about 1/4 teaspoon (Thank you user "Mareko"!)