I used to use Imitation Crab Meat (aka Crab Sticks) for this dish. Imitation Crab Meat is made of white fish paste, starch, sugar, egg whites and crab flavouring. And it is shaped to resemble the crab meat using red food colouring. I don’t use Imitation Crab Meat for cooking these days because I can’t find any good quality Imitation Crab Meat where I live, but you can use it if you like it. (*Note: The black strips in the omelette in the photo are sliced Black Fungus.)
Eggs 4 *2 eggs per serving
Crab Meat 100g *loosened or flaked
Spring Onion 1 *finely chopped
Salt & White Pepper
Extra Ingredients for the Omelette
• Black Fungus OR Shiitake
• Cooked Bamboo Shoot Slices
• Carrot *thinly sliced
Freshly Cooked Rice 2 servings
Chicken Stock 1/2 cup *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
Salt *as required
Sugar 1 tablespoon
Mirin 1 tablespoon
Soy Sauce 1 tablespoon
Rice Vinegar 1/2 tablespoon
Potato Starch Flour 1/2 tablespoon
Place all the sauce ingredients in a small saucepan and mix well. Check the flavour, add Salt if required depending on the Chicken Stock you use.
If you add extra ingredients to the omelette, cook with small amount of Oil and season with Salt & Pepper.
You will cook two omelettes separately. Place 2 Eggs in a bowl and lightly whisk, season with 1 pinch of Salt. Add a half of Crab Meat and a half of the cooked extra ingredients and mix to combine.
Heat 1 tablespoon Oil in a small frying pan or wok, cook the egg mixture to form a flat round omelette. Do not over cook.
Half fill a bowl with freshly cooked rice and place the omelette on top.
Repeat the process.
Heat the saucepan with the sauce ingredients in it, stirring constantly until the sauce is thickened.
Pour the sauce over the omelette and enjoy.