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Imported recipes adapted for local palates happen all around the world. Here in the US, we regularly adapt foreign dishes to our taste, or immigrants have adapted traditional flavors to meet the preferences of their new home’s locals. Fettuccini Alfredo is a good example; so is Tex-Mex. Chinese food has definitely gotten a very American treatment, both in ingredients (availability) and flavor (palate adjustment), but the West isn’t the only place that adapts recipes – Japan does too. Tenshin Don (served in a donburi, or bowl) is a light, open-faced crab omelette served over rice, with a translucent, soy-sauce-based savory gravy. Instead of using real crab, the Japanese version uses imitation crab / crab stick (kanikama). Kanikama (kani-kamaboko, aka “crab fishcake”) was invented in Japan in 1974, and it's a beloved item for dishes from cold cucumber sunomono salad to warm dishes like tenshin don. As a result, this dish is also known affectionately as Kani Tama (a shortened version of “Kanikama Tamago Donburi”, aka “Imitation Crab and Egg Bowl”). It’s also called Tenshin Han, which just replaces Don (“bowl”) with Han (“rice”). Three names for the same dish seems like overkill, but they’re really all the same dish. If you would like to elevate this dish and make a “luxury” tenshin don, try making this with real crab. Two notes, though: since real crab isn’t as sweet as imitation crab, you may have to adjust the flavors in the gravy. Also, real crab holds more water, so make sure you pat everything dry before using, or you’ll end up with a watery omelette, which obviously isn’t ideal. My recipe uses a green onion and ginger flavored rice at the base of the bowl, but this is optional. Many Japanese Chinese restaurants will serve this over plain, steamed, short-grain Japanese rice. Other than the rice cooker, this is a one-pan dish, so it’s super simple to put together - I hope you try your hand at making this! Tenshin Don (Kani Tama) Ingredients: Rice 1 serving cooked white short-grain rice 1 tbsp vegetable oil 1/2 tbsp minced green onion 1/2 tbsp grated ginger Egg 1/2 tbsp vegetable oil 1/2 tbsp sesame oil 1/4 cup bean sprouts 1/4 cup bamboo shoots 2 whole eggs 2 - 3 imitation crab sticks, shredded Sauce / Gravy 100 ml (3oz) water 1/2 tsp torigara powder 1/2 tsp sake (does not have to be the expensive stuff) 1/2 tsp soy sauce 1 tsp oyster sauce 1/2 tsp sugar 1/2 tsp sesame oil 1/2 tsp vinegar 1 tbsp katakuriko potato starch 1 tbsp water (for katakuriko) Garnish 3 – 5 green peas #KellyNakatomi #NakatomiTestKitchen #Tenshindon #Tenshinhan #KaniTama #Kanikama #ImitationCrab #CrabStick #EggFooYung #EggFooYoung #JapaneseChineseFood #JapaneseRecipe #JapaneseHomeCooking #かに玉