Prep 5 min

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175g Japanese short-grain rice

275ml seafood stock

1 tbsp soy sauce

2 tsp caster sugar

1 tbsp rice vinegar

1½ tsp cornflour

2 large eggs

100g white crab meat

4 spring onions, trimmed and finely sliced, then greens and white parts separated

Sea salt and white pepper

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2-3 tbsp vegetable oil

1 tsp furikake

1. Wash the rice in a sieve under cold running water until the water runs clear, then soak in cold water for 20 minutes. Drain the rice, transfer to a small saucepan with 240ml fresh cold water, then bring to a boil and cover. Reduce the heat and cook for 10 minutes, then leave to sit for 10 minutes with the lid on.

2. Meanwhile, make the broth. Pour the stock into a small saucepan and whisk in the soy sauce, caster sugar, rice vinegar and cornflour, until smooth. Keep warm on a low heat; you should have a glossy, slightly thickened sauce. Taste and adjust to your liking, adding extra soy or sugar if you like.

3. In a small mixing bowl, whisk the eggs, crab, sliced spring onion whites (reserve the greens to garnish) and a pinch of salt and white pepper. Everything will come together quickly once the omelettes are cooked, so when the rice is ready, divide it between two pasta bowls or deep plates, using an upturned bowl to mould it into a dome.

4. Put a wok or small frying pan on a high heat and add one and a half tablespoons of the oil. Once very hot, pour in half the crab and egg mixture and cook quickly, and, using chopsticks or the tip of a knife, gently move the set egg around the pan so it cooks evenly. When it’s ready, drape the omelette over one of the rice mounds, then repeat with the remaining oil and egg mixture. When both omelettes are ready, ladle over the hot stock, garnish with the sliced green spring onions and furikake, and serve.