Open the tin of crab and transfer the content including the brine into a bowl. Slice the Japanese leek thinly and diagonally. Fry the leek quickly and leave to cool. Chop the ginger. Put the leek and ginger into the bowl.
Beat 6 eggs in a separate bowl. Add contents from Step 1 with a little salt, then mix lightly.
Put all the ingredients of the sauce, including the katakuriko, into a sauce pan. Heat over medium. Add more katakuriko if it is not thick enough.
I usually stack the egg shells like this so that they won't take a lot of space when I dispose of them. Heat the pan really well and pour in the oil. Swirl it around and pour out the heated oil.
Pour 1 tablespoon of oil into the pan and heat over medium heat. Pour 1/2 of the egg mixture into the pan.
Fry the omelette, shaking the pan now and then. After it is done, transfer it to a serving dish and pour the hot sauce over.
Refer to Recipe ID: 1024547 to make Chinese style chicken stock. If you don't want to bother just use Chinese style chicken stock powder or granules.
Story Behind this Recipe
This is a delicious omelette using a tinned crab meat!
The most difficult step is frying the omelette. It's important to heat the pan really hot at first and coat the surface thinly with oil. Keep the heat at medium! I wanted to make a fluffy omelette with thick, piping hot sauce!