Steps

1. In a saucepan, combine 300ml Water, 1 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 2 tsp Low-Sodium Chicken Stock Powder, 1 tsp Oyster Sauce, and 8g grated Ginger.
   🕒 01:39
2. Mix everything well. [The key here!] Taste and adjust the seasoning so it tastes slightly concentrated when tasted on its own. This way, you won't get thirsty even after eating a generous portion of Tenshindon.
   🕒 02:48
3. In a small bowl, combine 1.5 tbsp Potato Starch and 3 tbsp Water, then mix to create a slurry for the sauce.
   🕒 03:34
4. In a separate small bowl, combine 1 tsp Potato Starch and 1 tsp Water, then mix to create a slurry for the egg. [The key here!] Adding potato starch to the egg helps keep the cooked egg moist and prevents it from becoming dry. Do not add the potato starch directly to the egg without dissolving it in water, as it will clump. Always make a slurry.
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5. Wash off any soil from the base of the green onion.
   🕒 04:31
6. Slice the green onion as thinly as possible. [The key here!] To achieve a semi-cooked egg texture, thick slices of green onion will result in a crunchy texture, so aim for thin slices.
   🕒 04:48
7. Crack 2 Eggs into each of two small bowls.
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8. Add 1 pinch Salt to each bowl and mix thoroughly until there are no lumps of egg white. [The key here!] Lumps of egg white will slow down the cooking process, so mix until the egg is well combined.
   🕒 06:25
9. Re-mix the prepared egg slurry and add half of it to each bowl of egg mixture.
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10. Add the sliced green onions to each egg mixture, dividing them equally.
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11. Take the imitation crab sticks. Set aside 2 sticks for garnish, then flake the remaining crab sticks and add them to each egg mixture, dividing them equally.
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12. Lightly mix the ingredients and egg mixture together.
    🕒 09:14
13. Place the reserved imitation crab sticks for garnish on plastic wrap and microwave for about 20 seconds. [The key here!] Warming the imitation crab sticks prevents their coldness from unbalancing the flavor when the sauce is added.
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14. Heat the prepared sauce over low to medium heat and bring to a light boil to evaporate the alcohol from the mirin.
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15. Once the sauce boils, turn off the heat. Re-mix the sauce slurry and add it in 3 portions, stirring well after each addition. [The key here!] Adding the slurry while the sauce is boiling can cause lumps. Always turn off the heat before adding the slurry in multiple portions.
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16. Return to low heat and bring back to a gentle boil until the desired thickness is achieved.
    🕒 11:30
17. Fill a serving bowl with 150-180g Cooked Rice, mounding it up. [The key here!] The way you shape the rice is crucial for the appearance of your Tenshindon, so prepare it in advance.
    🕒 12:22
18. Heat a small frying pan over low to medium heat and add about 1 tbsp Vegetable Oil.
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19. Heat the oil until it is very hot. [The key here!] Coating the egg with piping hot oil creates a fluffy and creamy texture. If you add the egg to cool oil, it will become mushy, so make sure the oil is thoroughly heated.
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20. Pour all the egg mixture into the pan and mix thoroughly to combine with the oil.
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21. Shape the egg into a round form that fits the rice bowl.
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22. Once the egg starts to slide easily, flip it over.
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23. Turn off the heat and slide the cooked egg onto the rice.
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24. Reheat the sauce made earlier. For the finishing touch, stir in 1/2 tbsp Sesame Oil and bring back to a boil. [The key here!] Adding sesame oil at the end preserves its aroma and gives the sauce a glossy, appetizing look.
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25. Generously top the egg with the warmed imitation crab sticks reserved for garnish.
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26. Finish by pouring the warm sauce generously over everything. Enjoy!
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