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1
Beat the eggs vigorously until fully homogeneous and aerated. Fold in the crabmeat and sesame oil. Season lightly. The mixture is ready when it pours as a single, unified mass with visible foam on the surface.
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2
Combine the stock, soy sauce, vinegar, and sugar in a small saucepan over medium heat. Bring to a gentle simmer. Stir the slaked starch and pour it in a slow stream into the simmering liquid, stirring constantly. The sauce is done when it turns glossy and coats the back of a spoon thickly enough to hold a line drawn through it with a finger.
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3
Heat a wok or wide, shallow pan over the highest available flame until a drop of water vaporises on contact. Add the oil and swirl to coat the entire surface generously — insufficient oil is the cause of sticking and lost shape. Pour the egg mixture in a single continuous circular motion so it spreads into a wide, flat round. This is where the dish lives or dies: the centre must remain barely set, soft, and almost runny when the edges are just firm enough to hold. Do not stir. Do not press. The omelette is ready when the rim is set and pale gold and the centre trembles when the pan is shaken.
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4
Divide the hot rice among four bowls, mounding it in the centre. Slide one omelette — or one quarter of a large omelette — over each mound, keeping it flat and wide so the sauce can reach all surfaces.
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5
Ladle the hot sauce generously directly over the omelette and rice. The sauce must be poured in sufficient quantity that it pools at the base of the rice; the rice absorbs it, and that absorption is the dish's core pleasure. The surface should appear glossy and fully coated.