Chawanmushi (Japanese Steamed Egg Custard)

Chawanmushi is a classic Japanese steamed egg custard that is served in a cup. A delicate and savoury appetiser for the family. I made the Dashi broth with bonito flakes and Korean Ottogi Sea Tangle (kelp) The Dashi broth is what makes the egg custard tasty and the texture of the egg custard is silky smooth and wobbly. You can add any fillings you want to the egg custard. I have just prawns and carrots in the fridge, so I have just this two ingredients for the fillings. The prawns and carrots lend a contrasting  mouthfeel to the dish. A beautiful appetizer to serve to the family or when you have guests. It appeals to both adults and children. This is served in Japanese Restaurant when we order their set meal .

I will prepare this dish whenever I have bonito flakes and kelps in the house. Flavourful Japanese steamed egg which hubby and I love very much.

Love the silky smooth wobbly

texture

the prawns and carrots

add character to the dish

Bonito flakes

and kelp for making

Dashi broth

Chawanmushi
Ingredients
2 eggs
1 1/4 cups Dashi broth
4 med sized sea prawns - removed shell and deveined
1/2 carrot - sliced into thin slices
4 ginkgo nuts

seasoning
1/2 tsp mirin
 1/2 tsp sea salt
1/2 tsp soy sauce

Toppings can be 1/2 tbsp ikura ( salmon roe ) 2 pieces of uni ( sea urchin ) but since I do not have them, I just add spring onions as garnishing :)

Method:
Prepare the dashi by boiling bonito flakes and kelps. Dashi creates a savory umami flavor from these ingredients and you don’t need to season the food much if you have good dashi. You can add shiitake mushroom and anchovies and boil these four ingredients to get a good dashi.

Whisk egg and seasoning and 1 1/4 cups Dashi broth together till well combined.
 Sieve the mixture.  Prepare a medium sized ramekin or 2 chawanmushi cups,  add in the fillings  , first the prawns and then ginkgo and carrots.  Pour in the sieved egg mixture.

Prepare a boiling steamer.  If using ramekin, cover with aluminium foil ( to prevent water from getting into the egg custard.  Steam for 15 mins under low heat.  Take out and garnish with spring onions or with ikura and uni .

Enjoy !

Gyeran Mari/Korean Egg Roll With Bonito Flakes

Cooking simple and yet delicious, this is it. Gyeran Mari, Korean egg roll which is fun to make and is attractive in outlook which appeals to both adults and children. When I run out of ideas what to cook for dinner, I will look through the recipes in my blog.  I spotted Gyeran Mari and thought it would be great to make this roll since I have some packets of bonito flakes and roasted seaweed after the Korean grill dinner. My food must not only look good to the eye but must taste good too. It is really fun to make this korean egg roll and I believe that practice makes perfect. This is my fourth time making it and I still needs to perfect my skill in making them as I tend to overcook the egg. I added bonito flakes for extra flavour.

you need a rectangle pan for making this korean egg roll

using a silicon spatula makes folding easier

practice makes perfect...

garnishes the top with bonito flakes

gives extra flavour to the egg roll

For the recipe, click  Gyeran Mari

Jerky Meat /Bak Kwa Side Dish

This is a very delicious and refreshing side dish. I saw this on my friend's instastories and I knew I had to try it. Since I have made some pork jerky/ bak kwa for CNY, I took some to made a side dish for di ner. It is a very easy to whip up dish. Appetising side dish that I have added to our dinner menu. Thank you Sonia of Nasi Lemak Lover for sharing this drool worthy side dish.

Ingredients :

2 pieces of pork jerky/Bak kwa - cut to bit sizes
1 tbsp chopped garlic
1/2 tbsp chopped red chillies
2 tbsp of chopped red onions
1/2 tbsp of chopped spring onions
1/2 tbsp of calamansi juice

Method:
Mix all the above ingredients till well combined.
Serve as a side dish.