This week has been warmer than previous one, but I'm still enjoying cooking dishes that warm us up. Today, I'm pleased to introduce one of Japanese dishes called chawanmushi in Japanese. The dish is often described as "steamed egg custard" in English, but it's not sweet. Chawanmushi is one of Japanese traditional dishes, and you may have seen it at Japanese restaurants. While I usually don't make it in summer, I often prepare it during winter. Typical ingredients for chawanmushi are chicken, trefoil, eggs, soup stock, shrimp, and kamaboko (fish cake), and it would be nice if ginkgo nuts and lily bulbs were included.
The photo below shows ginkgo nuts. I use a tool to crack open the shells.
Eating lily bulbs might seem unusual to some, but it's quite common here.
I place mushrooms, chicken, shrimp, trefoil, lily bulbs, ginkgo nuts and kamaboko into a bowl.
After that, I prepare the broth and several eggs. When making chawanmushi, not only the eggs but also the soup stock affects the taste.
I add a bit of soy sauce and mirin (sweet cooking sake) and mix everything together.
Let's steam them after pouring the mixture into the bowls.
The day's menu inclueded miso soup, sahimi (raw fish), spinach seasoned with my homemade hishiokouji sauce and chawanmushi.
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Looks good!
Thank you!
Yumi @yumiyumayume : I think I can already speak like the character in my story, Rodrigo, because one of the first things that impressed him was to be confronted with a type of food that he was not used to. The food for him was almost uncooked in Western terms. Then he discovered that raw fish, raw or barely marinated vegetables, light cooking, pickles, etc. mean a meal where you want to bring out the original flavours and freshness of the ingredients.
@druida I can imagine for Rodrigo it was super hard to get used to Japanese food because all looked very exotic for him.
Delicious. I'll have to try making it myself.
@t4up3 I'm glad you like the post. You sound like a really good cook! I'm looking forward to hearing from you.