Crab Omelet with Sweet and Sour Sauce


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Katakuriko is potato starch. It is used to thicken soups or dust ingredients for deep-frying. You can also use corn starch.

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  • 1/4 lb. crabmeat
  • 6 eggs
  • 1/4 lb. boiled bamboo shoot
  • 1 chunk ginger root
  • 1/2 C. water
  • 1 Tbs. sugar
  • 1 Tbs. rice wine vinegar
  • 1 Tbs. soy sauce
  • 1 tsp. sesame oil
  • Mixture of 1 Tbs. water and 1 Tbs. katakuriko/corn starch

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Shred crabmeat in a bowl. Cut bamboo shoot and ginger into thin strips. 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 omelet, stirring. Turn the omelet over. Serve the omelet in a plate and pour sweet and sour sauce over.

Makes 4 servings

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