Have sliced shallots, crab meat, 1 tsp togarashi portioned and ready to go. Place butter in a pan and cook on medium heat until there are brown bits on the bottom and the butter has turned to an amber color, be very careful not to burn. Once butter is browned, immediately turn off heat and add shallots, then crab, and togarashi. Season with salt to taste, mix and set aside.

In a blender, place sour cream, cilantro, garlic, Thai chili, half the fish sauce, sugar and blend until smooth. Add more fish sauce if needed. Set aside.

Heat oil in a medium skillet until it starts to ripple, pour in egg mixture and turn heat to medium low. Cover and cook until eggs are 80% cooked through, add crab meat to the middle. You can either fold the omelette in half or roll it into a log and remove from heat. Portion omelette into half or keep as is.

Serve with rice on the bottom and green sauce on top. Garnish with seaweed flakes, togarashi, and chives (optional)