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1
Put all the tenshinhan sauce ingredients except for the sesame oil in a pan.
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2
Cook while stirring constantly with a wooden spatula over medium heat.
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3
Stir from the bottom.
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4
Taste and adjust the seasoning with salt if needed.
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5
When the sauce is bubbly, shiny and translucent, turn off the heat.
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6
Wash the bean sprouts.
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7
Steam cook without oil in a non-stick pan without a lid, turning it over occasionally for 4 to 5 minutes.
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8
If you don't have a non-stick pan, blanch the bean sprouts quickly in boiling water and drain well.
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9
Drain the bean sprouts well in a colander or sieve, and arrange in a mound on a large serving plate.
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10
Beat the eggs lightly, and add 1 tablespoon of water and a little salt.
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11
Heat oil in a pan and pour in the beaten eggs.
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12
Stir 2 to 3 times with cooking chopsticks, push the egg towards the middle and make an omelette that's lightly browned on the bottom.
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13
If you cook it long enough that bubbles form along the edges of the pan, the egg will become and fragrant.
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14
Invert the omelette browned side up on the mound of bean sprouts.
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15
Heat the tenshin-an sauce again until piping hot.
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16
Drizzle in fragrant sesame oil at the very end and mix in.
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17
Pour the sauce over the omelette and bean sprouts.
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18
Sprinkle with green vegetables to garnish and it's done.
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19
It's great with rice as well as for guests.
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20
It goes really well with beer and shochu as a drinking appetizer.
