{"id":14125,"date":"2010-07-20T21:47:20","date_gmt":"2010-07-21T01:47:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14125"},"modified":"2010-07-20T21:47:55","modified_gmt":"2010-07-21T01:47:55","slug":"shrimp-tenshinhan%e6%b5%b7%e8%80%81%e3%81%ae%e5%a4%a9%e6%b4%a5%e9%a3%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14125&lang=en","title":{"rendered":"Shrimp Tenshinhan
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\"\"<\/a><\/p>\n

Shrimp Tenshinhan<\/strong>
\nLunch July 17, 2010<\/em><\/p>\n

Tenshinhan is a Chinese rice dish very popular in Japan. I’ve never been to China so I’m not sure how authentic this dish may be. Tenshin-han in Japan is basically cooked eggs with some kind of seafood (usually crab meat) placed on top of rice and served with sweet and sour sauce. I made with shrimp which I happened to find in my freezer. But you could certainly use crab meat or even a good qualify imitation crab meat. <\/p>\n

By the way when I googled “tenshinhan”, I found out there is a fictional character, called “tenshinhan” in the Japanese comic, “The Dragon Ball”! I learned something new (lol).<\/p>\n

Egg mixture: eggs, boiled shrimp, cooked edamame(soy beans), green onion, minced ginger, sugar, salt
\nSweet sour sauce: water, chicken base, soy sauce, sugar, vinegar, oyster sauce, salt, corn starch (for thickening), sesame oil <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u6d77\u8001\u5929\u6d25\u98ef<\/strong>
\n\u663c\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff11\uff17\u65e5<\/em><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Shrimp Tenshinhan Lunch July 17, 2010 Tenshinhan is a Chinese rice dish very popular in Japan. I’ve never been to China so I’m not sure how authentic this dish may be. Tenshin-han in Japan is basically cooked eggs with some kind of seafood (usually crab meat) placed on top of rice and served with sweet […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-14125","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14125"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14125\/revisions"}],"predecessor-version":[{"id":14244,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14125\/revisions\/14244"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}