Japanese Crab Omelette (Kanitama) @NoRecipes
Japanese Crab Omelette (Kanitama)  @NoRecipes
Uploaded December 2020 | Updated September 2026, 1 day ago
With big fluffy curds of egg loaded with crab meat, this Japanese Crab Omelette recipe (かに玉 - Kanitama) is easy to make and delicious. Topped with a thick ankaké sauce and garnished with mitsuba leaves and yuzu zest, it makes for a protein-packed side dish. Serve it on top of a bowl of rice, and it turns into a popular lunchtime favorite called Tenshindon(天津丼).

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INDEX:
0:00 Intro
1:00 Ingredients
1:39 Prep
3:29 How to Make Crab Omelette
5:00 Crab Omelette Sauce
5:32 Plating
5:52 Finished Kanitama

INGREDIENTS:
1/2 cup dashi
2 teaspoons soy sauce
1 tablespoon mirin
1 teaspoon potato starch
2 teaspoons vegetable oil
40 grams scallion stems (minced)
5 eggs (beaten)
220 grams lump crab meat
Mitsuba (roughly chopped)
Yuzu (zested)

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Japanese Crab Omelette (Kanitama)

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