This seems to be a very popular dish in Japan and – in my opinion – for a good reason. It’s named after the chinese city of Tianjin where it seems to originate from. It’s fried egg with seafood over rice, literally drowned in a savoury gravy.
Give it a try, it’s easy, satisfying and delicious! Here’s how to cook it:
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Omelet: |
Roll open the surimi sticks, stack upon one another and cut up into fine strips. Thinly slice the spring onion, separating white and green parts. Set aside. Beat the eggs in a small bowl, add surimi, the white half of the sliced spring onion as well as salt and pepper to taste. Mix thoroughly. You can add any seafood you like here. To a pan over – at the most – medium heat, add a little cooking oil, then add in the egg mixture and let cook until it is firm on the bottom. Turn over, cover with a lid and let solidify for about 2- 3 minutes more. At the same time, in a small pot over high heat, combine the sauce ingredients and bring to a boil. Season with salt and pepper. Make a cornstarch slurry and add it bit by bit, until the sauce is thickened to your liking. Add the green part of the green onion and mix. To a serving bowl, add the rice, cover with the cooked omelet and “drown” in plenty of your sauce. Serve and enjoy. |
