Tenshinsan

 Sauce:

3 tsp potato/corn starch
3/4 C chicken broth
1 T sugar
2 T Soy sauce
1/2 T unseasoned rice vinegar
1/2 T Sake

Omelet: 

4 eggs
4 scallions
    whites to cook ahead of omelet
    2/3 greens to add to omelet mixture
   1/3 greens for garnish
Surimi - about 6? sticks - lost track - think it was 6 

1    Heat neutral oil in skillet - add scallion whites - cook until soft

2    Add enough neutral oil to pan to equal about 1 T ... then add about 1 T sesame oil

3    Mix omelet ingredients together -when oil in skillet is hot, add omelet ingredients to skillet

4    Gently stir while cooking into large, soft curd style omelet - when done, turn out onto rice

meanwhile in sauceland ...

Combine all ingredients COLD, bring to boil over med/high heat and reduce until thicker, bubbly and shiny

Omelet goes over fresh, hot, fluffy rice, sauce goes over omelet, reserved scallion greens go over sauce

~fin~