how to diy bento and chawamushi?
INGREDIENTS:
3 eggs
1/2 cup dashi soup stock
1/2 tsp salt
1 tbsp soysauce
1 tsp sugar
1 tsp sake
1 chicken thigh
4 shiitake mushrooms
1 oz mitsuba (trefoil)
2 oz. kamaboto fish cakes
PREPARATION:
Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. (*try not to bubble the eggs.) Add dashi soup stock, soysauce, salt, sake, and sugar in the bowl. Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup. (*fill each cup to the third-forths.) Place mitsuba on top of each cup. Cover the cups with lids. (*use alumiun foil or plastic wrap if you don't have lids.) Preheat a steamer on high heat. Turn down the heat and carefully place cups in the steamer. Steam the custard for 15 min. Poke the custard with a bamboo stick. If clear soup comes out, it's cooked.
i love chawanmushi
The smooth creamy texture, warm on the tongue, melting down the throat.
*smack lips*
I could just orgasm thinking of it!
think about it..
it does seem like some "other" organic juice.
1/2 cup dashi soup stock <- where to get?
1/2 tsp salt
1 tbsp soysauce <- table spoon?
1 tsp sugar
1 tsp sake <- where to get?
1 chicken thigh
4 shiitake mushrooms
1 oz mitsuba (trefoil) <- where to get?
2 oz. kamaboto fish cakes <- where to get?
the jipoonese section of jasons marketplace
taka cold storage also can get quite a lot of japan stuff... but all rather expensive