Crab Omelette Bowl with Sweet-Vinegar Sauce

Ingredients

• Eggs4
• Imitation crab sticks6 (about 60g)
• Leek (naga-negi)1/3
• Cooked rice2 large bowls
• Sesame oil1.5 tbsp
• Salt and peppera pinch
• Green peasto taste
• [sauce] Water150ml
• [sauce] Chicken stock powder1 tsp
• [sauce] Soy sauce1 tbsp
• [sauce] Vinegar1 tbsp
• [sauce] Sugar1 tbsp
• [sauce] Ketchup1 tbsp
• [sauce] Cornstarch (dissolved in equal water)1 tbsp

Directions

1. Shred the crab sticks by hand and slice the leek thinly on the diagonal. Beat the eggs and mix in the crab, leek, salt and pepper.
2. In a small pot, bring the sauce ingredients (except the cornstarch) to a boil, then thicken with the cornstarch slurry.
3. Heat half the sesame oil in a pan over high heat, pour in half the egg mixture and stir 3-4 times, shaping it into a round.
4. While still soft-set, slide it onto the rice. Cook the second portion the same way.
5. Pour over plenty of the hot sweet-vinegar sauce and scatter the green peas.