All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tom cooks 19. Tenshinhan (crab omlette over rice) & miso soup

Tom officially has a new addition to his crab repertoire.

This was the second time Tom made tenshinhan (crabmeat egg foo young with steamed rice). Mastering a couple of Asian dishes that involve multiple tasks as well as preparing a few dishes simultaneously on a number of occasions have given him the confidence to try more recipes. 

When Tom made tenshinhan the first time, it naturally took longer and some processes were confusing. The second time, his focus was to finish up crabmeat in the fridge, and he basically forgot about preliminary prep such as rehydrating dried shiitake mushrooms or using dried julienned daikon radish (substitute for takenoko bamboo shoots). But once these problems were solved (by me), his cooking seemed to go well --  at least I did not hear him screaming in the kitchen.