Annie Bell’s Japanese crab scramble recipe

This luxurious scramble borrows from a favourite Japanese egg dish, tenshindon. Serve it with rice (wholegrain for maximum goodness) and some fried shiitake and oyster mushrooms for even more umami.

Japanese crab scramble
Louise Hagger

SERVES 2

3 medium or large eggs, plus an extra 2 yolks
A splash each of light soy sauce and toasted sesame oil
100g white crabmeat
50g cooked and shelled king prawns
2 spring onions, trimmed and thinly sliced diagonally
1 heaped tsp coconut oil
Oyster sauce and pickled ginger, to serve

  1. Whisk the eggs and egg yolks in a small nonstick saucepan with a little salt and pepper and a splash each of soy sauce and sesame oil. Mix in the crab and prawns. Reserve a quarter of the spring onion to garnish, then stir the remainder into the eggs and add the coconut oil.
  2. Gently heat over a low heat, stirring almost constantly as the mixture warms up, and covering the base with a wooden spoon each time the bottom layer sets. As the eggs near a thick creamy consistency, remove from the heat and, again, continue to stir to avoid overcooking them.
  3. Divide the eggs between two warmed plates. Drizzle a teaspoon of oyster sauce over each one, and scatter with the reserved spring onion to serve. A little pickled ginger on the side goes nicely too.

TIP The secret to perfect scrambled eggs is adding extra yolks and cooking them very slowly, coaxing them to a lovely creamy consistency.