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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 1 chikuwa on a cutting board, slice it into thin round pieces, and transfer to a plate.
Watch out
Curl your fingers inward when slicing chikuwa to avoid cutting them.
Chop 1 scallion finely, and set aside a small portion for final decoration.
Watch out
Keep the knife steady when chopping scallions to ensure even pieces.
Take a glass bowl, add 5 crab sticks, and tear each stick into fine shreds by hand.
Watch out
Tear the crab sticks thoroughly, otherwise they will clump together when cooked.
Wash hands thoroughly after handling raw eggs to prevent cross-contamination; raw eggs carry bacteria.
Crack 2 eggs into the bowl with crab shreds, and mix well with chopsticks until thoroughly combined.
Watch out
Be careful not to drop egg shells into the bowl, and mix evenly.
In a bowl, pour 150cc dashi, 1 tbsp sake, 1 tsp sugar, 1/2 tsp soy sauce, 1/2 tsp oyster sauce, and 1 tsp sesame oil, whisk well, taste and add 1 pinch of salt if needed.
Watch out
Make sure the sugar dissolves completely, otherwise the sweetness will be uneven.
In a small bowl, add 1 tbsp starch and 1 tbsp water, mix well with fingers to make starch water.
Watch out
Starch water settles easily, mix well again before use.
Heat 1/2 tsp oil in a pan over medium-high heat, stir-fry scallions until fragrant, then add chikuwa slices and stir well.
local_fire_departmentMedium high heatWatch out
The oil must be hot enough when adding scallions, otherwise they will release water and not get fragrant.
Add 180g steamed rice into the pan, break it up with a spatula and stir-fry with chikuwa and scallions, add 1 tsp mirin and 1/2 tsp soy sauce to coat, season with salt and pepper until grains are separated.
local_fire_departmentMedium high heatWatch out
Break up the rice clumps with a spatula, otherwise it will heat unevenly.
Prepare a round plate, use a spatula to transfer the fried rice onto it and shape it into a neat dome.
Watch out
Pack the rice firmly into a dome shape, otherwise it will collapse when topped with eggs.
Heat 1/2 tsp oil in a pan over medium heat, pour in the crab egg mixture, stir quickly with chopsticks until desired doneness, and gently slide the omelet over the fried rice.
local_fire_departmentMedium heatWatch out
Do not use high heat when frying eggs, otherwise they will become overcooked and lose their softness.
Wipe excess oil from the pan with paper towels, pour in the sauce, heat over medium until sugar dissolves, turn off stove, add starch water and stir well, turn heat back on and cook until thickened.
local_fire_departmentMedium heatWatch out
Turn off or lower heat when adding starch water and stir constantly, otherwise it will clump.
Ladle the thickened gravy evenly over the omelet rice, and garnish the top with scallions and white sesame seeds.
Watch out
Pour the gravy evenly around the omelet from outside to inside to maintain a nice appearance.
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