Simple Way to Prepare Ultimate Restaurant Style Thick and Creamy Tenshin-Don ♪

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Favorite Restaurant Style Thick and Creamy Tenshin-Don ♪. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Let us face it, cooking isn't just a priority from the lives of every person, woman, or child on Earth. In fact, way too individuals have forced understanding how to cook a priority in their own lives. This usually means that people usually exist on convenience foods and boxed mixes rather than taking the time to prepare healthful food to our families and our personal enjoyment.

The same holds true for lunches whenever we usually resort to your can of soup or even box of macaroni and cheese or some other such product instead of putting our creative efforts into building a quick and easy yet delicious lunch. You may see many ideas in this report and the hope is that these ideas will not just enable you to get off to a excellent start for finishing the lunch rut we all look for ourselves in at a certain time or another but also to try new things on your own.

To start with, perhaps not all of amazing lunches require actual cooking in order to prepare. Many of them are going to require using the microwave and a few of them will need to be cooked or prepared beforehand and reheated. The options are virtually limitless when you understand the creative concept that must be inplace. You also need to discover that a number of these thoughts are so simple that you will wonder why in the world you haven't ever thought of them. I hope that a few of these ideas will end up chief features within your home.

Many things affect the quality of taste from Restaurant Style Thick and Creamy Tenshin-Don ♪, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Restaurant Style Thick and Creamy Tenshin-Don ♪ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Restaurant Style Thick and Creamy Tenshin-Don ♪ is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Restaurant Style Thick and Creamy Tenshin-Don ♪ using 15 ingredients and 24 steps. Here is how you can achieve that.

My family and I all love Tenshin-don. The directions are rather long in order to explain things properly, but once you read them this is an easy recipe. Make sure the egg is just soft set when you serve this. I always use a wok to make this, but I used a frying pan so that anyone could make it. It's also important to heat up the frying pan until it's verrry hot, so that the egg just slides in it . Recipe by *ai*

Ingredients and spices that need to be Get to make Restaurant Style Thick and Creamy Tenshin-Don ♪:

1. 2 Eggs
2. 200 ml A. Water
3. 1/2 tsp A. Weipa
4. 1/2 to 1 teaspoon A. Soy sauce
5. 1/2 tsp A. Oyster sauce
6. 1/2 tsp A. Sake
7. 1/2 tsp A. Mirin
8. 1 just a tiny bit A. Grated garlic
9. 1 bit less than 1 tablespoon A. Sesame oil
10. 1 Salt and pepper
11. 2 tsp to 1 tablespoon Katakuriko
12. 1/6 Onion
13. 1 Shrimp, canned crab, crabsticks, or whatever you like (I used canned crab)
14. 1 Green onions or leeks of your choice (white leek, green onions, etc.)
15. 1 rice bowl full White cooked rice

Instructions to make to make Restaurant Style Thick and Creamy Tenshin-Don ♪

1. Chop the onion finely. If you are using large shrimp, cut into 2-3cm pieces.
2. Break the eggs into a bowl, add salt and pepper and beat.
3. Dissolve the katakuriko in twice the amount in water. If you prefer a thicker sauce, use 1 tablespoon of katakuriko.
4. Put all the A. ingredients in a pan and heat. Taste and add salt and pepper. Bring to a boil.
5. I use Weipa soup stock base, but if you don't have this use another chicken soup stock base and make 200 ml of soup with it.
6. When the step 4 sauce has come to a boil, stir with a ladle while you add the step 3 katakuriko dissolved in water little by little to make the ankake sauce.
7. Once you have a smooth, lump-free sauce, turn the heat off right away. ＊If you let it simmer for too long and it gets too salty, add a little water to adjust.
8. Put a generous amount of sesame oil in a frying pan, stir fry the Step 1 ingredients quickly and season with salt and pepper. Here I used shrimp.
9. Put the stir fried ingredients into the beaten egg from Step 2 oil and all, and mix well. If you are using canned crab, just stir fry the onion and add the crab, can liquids and all, into the beaten egg.
10. Crabsticks are treated like canned crab - just add them to the egg rather than stir frying them. By adding the oil that you stir fried the onion in, it'll be easier to make fluffy light scrambled eggs later.
11. Put 1 rice bowl full of white cooked rice in the serving dish or bowl. You can moisten a rice bowl, pack it tightly with rice and invert it on a plate - this makes a nice neat presentation.
12. Add some more sesame oil to the frying pan you used in Step 9, and heat until it's smoking.
13. At the same time, start re-heating the ankake sauce from Step 7 over low heat.
14. When the frying pan is very hot, add the Step 9 egg mixture all at once, and rapidly mix it up from the center with cooking chopsticks to cook.
15. When the egg is soft-set (the whites should be semi-translucent) slide it out of the frying pan right onto the rice.
16. The cooking time for the egg depends on how hot your cooktop can get, but it takes me about 15 seconds. Put the egg on the rice when it looks like the photo.
17. The inside is still liquid in step 16, but it will become nice and creamy very soon with residual heat. By just putting it on the bed of rice, it will form a nice rounded shape.
18. Pour the heated up ankake sauce from Step 13 over the egg, top with chopped green onion or leek, and it's done.
19. It may seem like there's too much ankake sauce to start. But it's just the right amount for 1 adult sized bowl of rice.
20. If you are from the Kanto (Tokyo) region and you just have to have vinegar in the sauce, add 1 tablespoon of rice vinegar. These days I like either version.
21. This is a related recipe:"Our Golden Ratio ♪ Thick Ankake Sauce For Crispy Chinese Noodles and Chinese-Flavored Rice Bowls". If you like this Tenshin-don recipe, please give that one a try too. https://cookpad.com/us/recipes/152544-thick-ankake-sauce-for-crispy-noodles-and-rice-bowls
22. If you like eggs, try"Non-oil: Hotel style scrambled eggs" too if you like...it's soo easy.
23. Aren't egg based rice bowls so delicious? TryOur Golden Ratio for Egg Rice Bowls or Oyako (Chicken and Egg) Rice Bowls. https://cookpad.com/us/recipes/155993-chicken-egg-or-pork-cutlets-rice-bowl
24. "Our Family's Golden Ratio ♪ Delicious and Authentic Chilled Chinese Noodles". is part of my "Chinese-style cooking at home" series. https://cookpad.com/us/recipes/149052-our-golden-ratio-delicious-authentic-chilled-chinese-style-noodles

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So that's going to wrap this up with this special food Easiest Way to Make Favorite Restaurant Style Thick and Creamy Tenshin-Don ♪. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!