Begin by chopping your onion and shiitake mushrooms into thin slices, shredding your crab sticks, and then starting to cook the rice. If you’ve never cooked Japanese rice try our guides for cooking Japanese style white rice and brown rice.
Add the onions to a pan with your konbu tsuyu and water, and cook over a medium heat. If you use a different tsuyu you may need to adjust the concentration of your stock depending on the type you use, so check the instructions online or on the packaging first.
In a separate bowl add the sugar and eggs, mixing lightly until the whites and the yolks are blended. Then add the shredded crab sticks and shiitake mushrooms, and mix well.
Once the pan of onions has reached the boil, add eggs mixture and stir in a swirling spiral pattern.
Reduce to a low heat and cover, cooking for 3 minutes. Next stop the heat and leave the egg to steam for a further 2 minutes while still covered. You should have a lovely fluffy egg omelette now.
Form your cooked Japanese rice into a nice round mound and carefully slide your omelette on top. Garnish with a sprinkle of nori seaweed.
• If you want to make this dish really luxurious for a special occasion swap the crab sticks for canned crab or fresh cooked, de-shelled crab claws.
• For a vegetarian version of this tasty dish, try adding green peas or kikurage mushrooms as well as the shiitake mushrooms to give an interesting taste and flavour.