Cut up all the vegetables except the green onion plus the crab sticks into 1 cm dice. Slice the green onion into thin rounds.
You can use real crabmeat instead of the crab sticks of course.
Make the sweet vinegar sauce.
Put all the A. ingredients in a frying pan and bring to a boil. Drizzle in the sesame oil and grated ginger juice, then thicken the sauce with katakuriko dissolved in water.
Stir fry the diced ingredients.
Heat some oil in a frying pan, and add the ingredients in this order: bamboo shoots, shiitake mushrooms, crab sticks, and leek. Season well with salt and pepper.
Beat the eggs lightly in a bowl. (The photo only shows 3 eggs but you need 4 total.)
Add the stir fried ingredients into the bowl, and mix together quickly.
Heat up a generous amount of sesame oil in a small frying pan, and pour in the egg mixture in one go. Stir up the whole thing evenly, to make a fluffy omelette.
Put on a lid, and cook over low heat until soft set to your liking.
Transfer the omelette to a serving dish and pour the sweet vinegar sauce over it. Sprinkle with the green onion.
If you serve this on top of hot white rice it becomes what's known as a Tenshin rice bowl.
Story Behind this Recipe
The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.
Don't overbeat the eggs, especially the egg whites. Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on. Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture.