Ingredients
1/4 lb. crabmeat
6 eggs
1/4 lb. boiled bamboo shoot
1 chunk ginger root
1/2 cup water
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
mixture of 1 tbsp water and 1 tbsp katakuriko/corn starch
Procedure
Shred crabmeat in a bowl.
Cut bamboo shoot and ginger into thin stripps.
Beat eggs in a bowl and add crabmeat, bamboo shoot, and ginger in it.
Mix water, soy sauce, sugar, and rice wine vinegar in a pan and bring to a boil.
Put katakuriko mixture in the pan and stir quickly and stop the heat.
Heat sesame oil in a large frying pan/wok.
Pour egg mixture in the pan and make an omelette, stirring.
Turn the omelette over.
1/4 lb. crabmeat
6 eggs
1/4 lb. boiled bamboo shoot
1 chunk ginger root
1/2 cup water
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
mixture of 1 tbsp water and 1 tbsp katakuriko/corn starch
Procedure
Shred crabmeat in a bowl.
Cut bamboo shoot and ginger into thin stripps.
Beat eggs in a bowl and add crabmeat, bamboo shoot, and ginger in it.
Mix water, soy sauce, sugar, and rice wine vinegar in a pan and bring to a boil.
Put katakuriko mixture in the pan and stir quickly and stop the heat.
Heat sesame oil in a large frying pan/wok.
Pour egg mixture in the pan and make an omelette, stirring.
Turn the omelette over.