I am a big fan of Japanese food and whenever I dine in a Japanese restaurant, most of the time I will order my favourite side dish, Chawanmushi. Is better to get a good cup with lid so that air will not get into the cup during steaming and to use low heat for steaming too. Another favourite of my dish is the Zaru Soba. This is the first time I am making my own sauce from scratch.
Chawanmushi - Japanese Steamed Egg
1tsp instant dashi powder
1 tsp sake
1 tsp light soy sauce
1/2 tsp salt
some shitake mushroom
some chicken and crab stick
1. Beat egg gently and set aside.
2. Mix dashi powder with water. Add sake, soy sauce and salte.
Toss well and set aside.
3 Sift egg mixture and dashi broth mixture together.
4. Place mushroom and chicken and crab stick in cup. Pour in egg mixture.
5. Steam for about 15 or 20 mins over low heat.
- a packet of dried soba
- dipping sauce
- chopped green onion and seaweed
- 1 1/2 cup dashi
- 1/4 cup soy sauce
- 1/4 cup mirin
1. Put mirin is a sauce pan and heat.
2. Ass soy sauce and dashi soup stock in the pan and bring it to a boil.
3. Stop the heat and cool the sauce.
4. Boil water in a large pot and add the dried soba noodles.
5. Cook for a few minustes.
6. Drain and cool the noodles in cold water.
7. Gently wash noodles with hands and drain well.
8. Arrange the soba on serving plates with dipping sauce in small bowls.
Japanese Salt Grilled Eryngii Mushrooms
3 pcs of Eryngii Mushrooms, sliced.
3 small cubes of salted butter
Crushed Black Pepper
1/2 tbsp Sake or Mirin - optional
1. Heat a non-stick pan over high medium heat. Add th butter and place the mushrooms, cut side down, in the pan, for 1-2 mins for both sides.
2. This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
3. Sprinkle with salt and crushed black pepper to taste and covering the pan for 1-2 mins. This will steam and cook the mushroom further.
4. Sprinkle with sake or mirin, dish out and serve with rice.