(I) Chawan Mushi
(Makes about 4-5 small cups)
Ingredients:
3 eggs*
350ml water
1 tsp Dashi
1 tsp Soyu
1 tsp Cooking Sake (NOT drinking sake)
1/2 tsp salt
Optional Add-ons:
Dried Mushrooms (soaked & sliced)
Method:
Optional Add-ons:
Dried Mushrooms (soaked & sliced)
Canned Gingko Nuts
Japanese Fish Cake Flowers - sliced
Crab Sticks - 1 stick to cut into about 1-cm sm pcs
Chicken bits (salted and pan-fried first)
Coriander Leaf
Japanese Fish Cake Flowers - sliced
Crab Sticks - 1 stick to cut into about 1-cm sm pcs
Chicken bits (salted and pan-fried first)
Coriander Leaf
Method:
1) Get steamer ready.
2) Arrange optional ingredients in small** cups.
3) Hand-whisk eggs together until bubbly.
4) Mix well the rest of the ingredients (separately from eggs). Then add whisked eggs.
5) Pour egg mixture through a fine sieve at least twice to remove foam.
6) Transfer mixture from bowl into a big pouring cup and pour mixture into prepared cups till about 4/5 full. (The cup ingredients e.g. fish cake, mushrooms, coriander, crabsticks will all float up nicely to the surface when steam.)
7) Cover*** and steam over high heat for 1 minute and medium heat for 9 minutes. (I used an electric steamer and steam for about 12 minutes.)
8) Egg will be firm to shake when ready. Serve when hot.
* Chef recommends eggs from Chew's because the yolks are bigger and more yellow, eggs must be at least 50-60g each.
Ingredients:
6) Transfer mixture from bowl into a big pouring cup and pour mixture into prepared cups till about 4/5 full. (The cup ingredients e.g. fish cake, mushrooms, coriander, crabsticks will all float up nicely to the surface when steam.)
7) Cover*** and steam over high heat for 1 minute and medium heat for 9 minutes. (I used an electric steamer and steam for about 12 minutes.)
8) Egg will be firm to shake when ready. Serve when hot.
* Chef recommends eggs from Chew's because the yolks are bigger and more yellow, eggs must be at least 50-60g each.
** Do not use big cups or bowls otherwise outside may be overcooked and inside runny.
*** Do not use cling wrap as it may not be strong to withstand the heat. Ceramic cups with covers or small disposable plastic cups with covers (can get from SKP) are recommended.
*** Do not use cling wrap as it may not be strong to withstand the heat. Ceramic cups with covers or small disposable plastic cups with covers (can get from SKP) are recommended.
(II) Japanese Potato Salad
Ingredients:
Russet Potatoes from USA (peeled and boiled for about 17mins or till soft)
Method:
Salt (About 1 tsp salt to 5 potatoes)
Carrot
Snow Peas
Japanese Mayonnaise (Kewpie brand)
Carrot
Snow Peas
Japanese Mayonnaise (Kewpie brand)
Method:
1) Boil carrots and snow peas separately* for about 6 mins till soft. Strain and run under cool tap water to preserve colours.
*So that their colours will not mix.
2) Slice carrots thinly and cut snow peas about 1 cm pieces.
3) Mash potatoes while it is hot. Add salt and mayonnaise to taste.
4) Mix in sliced carrots and snow peas.
5) Scoop with an ice-cream scoop to serve. Can be eaten hot or cold.
3) Mash potatoes while it is hot. Add salt and mayonnaise to taste.
4) Mix in sliced carrots and snow peas.
5) Scoop with an ice-cream scoop to serve. Can be eaten hot or cold.
*So that their colours will not mix.
(III) Tamago Taki
Ingredients:
4 Eggs
60ml Water
2 tbsp Mirin
3 tbsp Sugar
1/2 tsp Dashi
Method:
Method:
1) Mix all ingredients (except eggs) and heat slightly to melt sugar. When mixture turns clear, leave to cool in a sauce of cool tap water. When mixture is totally cooled, pour and mix with the whisked eggs.
2) Heat and lightly grease a rectangular pan**.
3) Pour just enough egg mixture to cover base of the pan. When egg solidify, push towards the end of the pan (opposite the handle). Pour second round. Lift up slightly the first cooked piece so that the beaten egg will flow in and 'join' together. When egg solidify, roll back the first piece and push the whole piece back to the end of the pan. Repeat till the egg is high enough to level with the top of the pan.
3) Pour just enough egg mixture to cover base of the pan. When egg solidify, push towards the end of the pan (opposite the handle). Pour second round. Lift up slightly the first cooked piece so that the beaten egg will flow in and 'join' together. When egg solidify, roll back the first piece and push the whole piece back to the end of the pan. Repeat till the egg is high enough to level with the top of the pan.
4) Leave tamago to cool. Cut and use accordingly e.g. in sushi and handrolls.
*Tamago will taste very sweet when hot but just nice when cooled.
**Cannot use round pan because only rectangular can be used to turn the tamago. Rectangular non-stick pans can be purchased from major Japanese stores like Isetan Scotts.
**Cannot use round pan because only rectangular can be used to turn the tamago. Rectangular non-stick pans can be purchased from major Japanese stores like Isetan Scotts.
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