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Prep Time:

1 Hour

Cook Time:

45 Minutes


2 Servings



About the Recipe

You might already know that in Japanese, the suffix "don" means "a bed of rice". The Tenshin part of the name of this dish might be related to the sauce but it really isn't clear. Whatever the origin, Tenshindon makes for a great dinner or a substantial lunch and like its cousin, Omurice, it's a great way to use that leftover rice from the fridge.


4 large eggs

3 seafood sticks

1 spring onion

1 tbsp mirin

salt & pepper

1 tbsp veg oil

400g cooked Japanese rice 

for the sauce:

200ml water

1 tbsp sugar

1 tbsp soy sauce

2 tsps oyster sauce

2 tsps Japanese rice vinegar

10g frozen peas

1/2 tbsp potato flour


shred the seafood sticks with your fingers

finely chop the spring onion

put the eggs, seafood sticks, spring onion, mirin, salt and pepper in a bowl. mix well and then set aside

to make the sauce:

add the water, sugar, soy sauce, oyster sauce, rice vinegar, peas and potato flour to a pan. heat and whisk it until the sauce has thickened

for the omelette: 

heat 1/2 tbsp of the oil in a frying pan. when the oil is hot, add half of the egg mixture to the pan

when the egg omelette is almost cooked, use a slice to carefully turn it over

heat the rice if you are using leftovers, mould 200g of the rice in a small bowl and turn it out into the centre of a plate. cover with the omelette and ladle 1/2 of the sauce over the top of the omelette

repeat the same method for your second serving

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