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Japanese crab omelette blanketed in a savory gravy made from dashi stock and garnished with mitsuba leaves.
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Crab Omelette (Kanitama)

With big fluffy curds of tender scrambled egg and loads of briny crab meat, this flavorful Crab Omelette or Kanitama makes for a protein-packed side, and it can be served atop a bowl of rice for a tasty lunch.
Course Entree
Cuisine Japanese
Keyword omelette
Level Beginner
Main Ingredient Egg, Shellfish
Diet Dairy-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 325kcal
Author Marc Matsumoto

Equipment

Ingredients

For sauce

  • ½ cup dashi stock
  • 2 teaspoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon potato starch

For omelette

  • 2 teaspoons vegetable oil
  • 40 grams scallion stems (minced)
  • 5 eggs (beaten)
  • 220 grams lump crab meat

For garnish

  • Mitsuba (roughly chopped)
  • Yuzu (zested)
Grams + US Cups - US Standard

Instructions

  • Mix the ½ cup dashi stock, 1 tablespoon mirin, 2 teaspoons soy sauce, and 1 teaspoon potato starch in a small bowl until the starch has dissolved and set it aside.
    ½ cup dashi stock, 2 teaspoons soy sauce, 1 tablespoon mirin, 1 teaspoon potato starch
    Sauce ingredients for Kanitama being mixed together in a glass bowl.
  • Heat an 8-inch omelette pan over medium and add the 2 teaspoons vegetable oil and 40 grams scallion stems. Sauté these until they are translucent and cooked through (about 2 minutes).
    2 teaspoons vegetable oil, 40 grams scallion stems
    Satueeing scallions for crab omelette.
  • Add the 220 grams lump crab meat and continue sautéing until the crab is hot (about another minute).
    220 grams lump crab meat
    Crab meat and scallions being sauteed.
  • Add the beaten 5 eggs and let it cook undisturbed for about 20-30 seconds. Give the egg a gentle stir to break up the cooked egg at the bottom of the pan into big curds.
    5 eggs
    Crab meat and egg omelette in a frying pan.
  • Keep stirring it periodically until the egg is no longer runny, but it's still wet. Stop stirring and let the egg continue cooking until it's your desired doneness, and transfer the crab omelette to a plate.
    Kanitama or crab and egg omelette.
  • Wipe out any bits of egg in the pan and return it to the stove. Give the sauce ingredients another stir and pour the mixture into the pan.
    Kanitama sauce being stirred.
  • Turn up the heat to high to bring it to a boil while stirring it constantly. The sauce is done when it has thickened.
    Thickened sauce for crab omelette.
  • Pour the sauce over the Kanitama and garnish with Mitsuba and Yuzu zest.
    Mitsuba, Yuzu
    Sauce poured over Japanese crab omelette.

Video

Nutrition

Calories: 325kcal | Carbohydrates: 7g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 455mg | Sodium: 1674mg | Potassium: 507mg | Fiber: 1g | Sugar: 3g | Vitamin A: 822IU | Vitamin C: 12mg | Calcium: 147mg | Iron: 3mg