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~

Crab Cakes

Scott and I were sitting around on Wednesday night and our thoughts, for whatever reason, turned to crab cakes. We decided that crab cakes cooked in a Madeleine pan, if they had that same crispy bottom, would be amazing. I surprised him with a test batch on Thursday night and plan to make them Friday for Xmas Eve dinner! The test batch involved panko and lacked shallots - I think these will be even better, but the test batch was good, too!

Preheat oven to 350

• 2 T olive oil
• 1 minced shallot
• 2 chopped scallions, reserve greens

Heat oil and saute the shallots and scallion whites until soft. Then add them to a bowl along with:

• 2- 6 oz cans of crab, drained
• 1-2 eggs
• 1-2 T mayo (probably on the lower end of that measure)
• 1 t dry mustard (maybe go heavier)
• 1 sleeve of Ritz (use your judgment)
• 1/2 t cayenne (maybe go lighter)
• 1 t garlic powder
  
• Worcestershire sauce - a few spashes
• salt and pepper to taste

Refrigerate this mix until well chilled

Butter and flour a Madeleine pan as if to make Madeleines, drop the crab mix into the molds and shape lightly, don't pack.

Bake 20 - 25 minutes