Tenshinhan (Crab Omelette Over Rice)

SWEET & SOUR SAUCE:--
1 cup chicken stock
2 tbsp soy sauce
4-6 tsp sugar
2 tsp rice vinegar, unseasoned
2 tsp saké
3 tsp cornflour
OMELETTE:--
4 large eggs
½ tsp SIDS SALT & PEPPER to taste, divided
4 sticks real or imitation crabmeat
4 tbsp rice bran oil, divided
2 tsp roasted sesame oil
SERVING:--
4 servings cooked Japanese short-grain rice
2 tbsp frozen green peas

Sweet & Sour Sauce
In a saucepan, combine chicken stock and all the ingredients for the sauce. Mix it all together.
Place the saucepan on the stove and turn on the heat to medium. Once the sauce is boiling, lower the heat to simmer until thickened. The consistency should be similar to maple syrup.
To Make One Omelette
Cut the crabmeat sticks into pieces 2 cm wide. (You can decide if you'd like to cut the crabmeat into smaller pieces. My family prefers them to be bite-sized pieces rather than long pieces)
In a small bowl, beat an egg. Shred the pieces from one stick of crabmeat with your fingers and add it to the egg mixture and season with ⅛ tsp of SIDS SALT & PEPPER.
Prepare the other bowls of the egg mixture to cook the other batches immediately after the first batch. To prepare the individual serving plates, fill a regular rice bowl with steamed rice. Gently press it down so you can get a nice, clean dome shape. Invert the rice onto an individual plate to make a mound of steamed rice. Repeat for the other plates.
Heat a frying pan over medium heat then add 1 tbsp of oil and evenly coat the pan.
When the oil is hot, add the egg mixture. It will immediately float over the oil. Poke the egg mixture with your chopsticks or a silicone spatula to create holes. The uncooked egg mixture will fill in the holes. Tip: If the egg didn't float, either you didn't have enough oil or your oil wasn't hot enough.
When there is no more uncooked egg mixture, stop poking. (which could cause a tear or hole) When the surface of the omelette is just set, drizzle ½ tsp of sesame oil around the edges.
Transfer the omelette to the mound of steamed rice and cover it with the egg. Pour one portion of the piping hot sweet and sour sauce over the omelet. Garnish the omelette with green peas.
Repeat this process for the other batches.
To Store
You can keep the leftovers in an airtight container and store them in the refrigerator for 2 days or 2 weeks in the freezer. I recommend keeping the sauce separately.