Ingredients
Gravy
1 cup chicken stock or broth
¼ cup ketchup
1 tbsp. each light and dark soy sauce
2 tsp. cornstarch
Omelet
1 tbsp. canola or olive oil, plus more if needed
4 oz. shiitake mushrooms, stemmed and sliced
1 small leek, white and light-green parts only, chopped
1 small rib celery, chopped
2 cups shredded green cabbage
2 cloves garlic, chopped
1 piece ginger (1 inch), peeled and minced or grated
White pepper, for seasoning
¾ to 1 lb. lump crabmeat or king-crab leg meat, picked over for shells
1 cup mung bean sprouts
10 to 12 large eggs
1 tbsp. light soy sauce, tamari, or shoyu
1 tbsp. toasted sesame oil
1 tsp. cornstarch
2 tbsp. hot sauce
Toasted sesame seeds and finely chopped chives or scallions, for serving
Preparation
Step 1
For the gravy, combine stock and ketchup in a small pot over medium-high heat. In a small bowl, stir together soy sauce and cornstarch until smooth, then add to stock. Bring sauce to a low boil over medium-high heat, whisking constantly, then reduce the heat to medium, simmering until thickened, about 2 minutes.
Step 2
For the omelet, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until browned, 6 minutes, stirring often. Add leek and celery, stirring, for 1 to 2 minutes, until starting to soften. Stir in cabbage, garlic, and ginger; season with salt and white pepper. Stir in crab and sprouts until combined. Remove half of the mixture to a plate.
Step 3
Meanwhile, in a large bowl, whisk eggs. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and hot sauce. Stir mixture into the eggs.
Step 4
Pour half of the egg mixture over the vegetables and crab in skillet, then cover and cook, still over medium-high, until bottom of omelet is browned and top is set, 3 to 4 minutes. Top pan with a plate or a cutting board and flip omelet out of pan; slice in half. Repeat with the remaining vegetables, crab, and eggs, adding more oil to the pan if necessary. Top each portion with gravy, sesame seeds, and chives or scallions.
