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A recipe shared by a former employee, recreating the famous Ohsho-style Tenshindon at home. It features fluffy, soft eggs and a Kyoto-style (Kansai-style) sauce fragrant with ginger. Even beginners can achieve professional flavors in a short amount of time.
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Combine eggs, green onions, crab sticks, and salt. → Boil water, seasonings, and dashi in a pot, thicken with potato starch slurry, and finish by adding ginger and sesame oil. → Pour eggs into a hot pan over high heat and scramble quickly until half-cooked. → Place the eggs over rice and pour the sauce over the top.
Combine eggs, green onions, crab sticks, and salt. → Boil water, seasonings, and dashi in a pot, thicken with potato starch slurry, and finish by adding ginger and sesame oil. → Pour eggs into a hot pan over high heat and scramble quickly until half-cooked. → Place the eggs over rice and pour the sauce over the top.
A recipe shared by a former employee, recreating the famous Ohsho-style Tenshindon at home. It features fluffy, soft eggs and a Kyoto-style (Kansai-style) sauce fragrant with ginger. Even beginners can achieve professional flavors in a short amount of time.
Crack the eggs into a bowl, add a pinch of salt, and mix well until the whites and yolks are fully combined.
Add chopped green onion and shredded crab sticks to the mixed eggs, and stir gently.
Prepare the sauce. In a measuring cup, combine water, granulated dashi, oyster sauce, soy sauce, and sugar, and mix lightly.
Pour the sauce mixture into a pot and bring to a boil. Turn off the heat, stir in the potato starch slurry, then reheat until the desired thickness is reached and the raw starch taste is cooked out.
Once thickened, finish by adding the grated ginger and sesame oil. Heat briefly just enough to blend without cooking away the aroma.
Adding salt to the eggs helps the whites and yolks mix more easily. ✨
To maximize the aroma of the ginger, add it during the final stage of making the sauce. 💡
When cooking the eggs, heat the pan thoroughly and mix as if emulsifying the oil and eggs to achieve a fluffy texture. 🍳
To avoid lumps in the sauce, turn off the heat before adding the potato starch slurry. ⚠️
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