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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Crack eggs into a bowl, season with salt and pepper, and whisk well.
Mix dashi stock, soy sauce, mirin, sake, sugar, and cornflour in a separate bowl until smooth.
Heat vegetable oil over medium heat in a pan. Add egg tofu and prawns with a pinch of salt, cooking until prawns turn pink.
Pour in the eggs and let them gently set, then add the crab meat.
Push the eggs from the edges towards the centre, cover with a lid, and cook until the eggs are about 80% set.
Stir the sauce again, pour it into the pot, cover, and steam until just set but still silky.
Finish with spring onions, a drizzle of sesame oil, and chilli oil if desired. Serve hot with rice.
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Like Cantonese steamed egg crossed with Japanese Tenshindon.
Don't overcook - the eggs should be just set but still silky.
Imitation crab stick works in place of fresh crabmeat.
Can I use imitation crab stick instead of fresh crabmeat?
Yes, imitation crab stick works well in place of fresh crabmeat.
How do I know when the eggs are cooked?
The eggs should be just set but still silky.
What can I serve this dish with?
This dish is best served hot with rice.
Can I add other ingredients?
Feel free to add chilli oil for extra heat.
What is the texture of the finished dish?
The eggs should be silky, enveloping the tender prawns and crabmeat.
