I always love to eat Japanese food but not the raw one. Well, who said Japanese food is all about sashimi? 
Since I have the mood to cook today, I have decided to make Japanese Egg Custard or known as Chawanmushi to go with the Japanese Udon Noodle! A pot of udon noodle can easily cost you up to $15 if you dine out. Well, not that I wanna save money! I just wanna try something new and refreshing.
As usual, I need to spend at least an hour (this time it’s 1.5 hours) in the kitchen unless I’m cooking maggi mee or fried rice which will take me less than 30 mins or so.
This is what you need..
Ingredients
- 3 pkt of udon noodle (or enough for 3 person cos i’ve bought the small pkt), pre-boiled till soft
- 65g of white miso paste
- 1/4 cup of wakame seaweed
- 6 shiitake mushroom, soaked
- A block of silken tofu, cut into cubes
- 1/2 capsicum, thickly sliced
- 1/2 handful of rocket leaves
- 1.2L water
This is my own method.
Method
- Boil the water.
- Put in the white miso paste and stir well for 2 mins.
- Put in the shiitake mushroom, silken tofu, capsicum and wakame seaweed into the soup mixture and boil for 5 mins.
- Serve in a bowl and top with rocket leaves
Easy, easy!
Now, the super easy Chawanmushi! Got this recipe from kuali.com (some ingredients has been removed and edited by me)
Ingredients (A)
- 2 shiitake mushrooms
- 2 pieces filament crabsticks, shredded
- 4 eggs
For stock
- 400ml water
- 1/2 tsp sugar
- 1/4 tsp light soy sauce
- Pinch of salt
- 1 tbsp Maggi concentrated chicken stock
- Dash of pepper
Method
- Lightly scald shiitake mushrooms in hot water. Remove, drain and cut into slices. Combine mushrooms and crabsticks in a mixing bowl. Add ingredients (A) and toss lightly before marinating for 4-5 minutes.
- Arrange a little of each marinated ingredients into the chawanmushi cups and set aside.
- Beat the eggs and mix with all the other sauce stock ingredients. Strain the mixture through a fine wire mesh ladle. Fill up the chawanmushi cups with the custard mixture. Carefully skim off any bubbles on the top of the mixture.
- Place cups in a steamer. Cover the chawanmushi cups with microwave plastic wrap. Steam over gently boiling water for about 20 minutes or until the custard sets. Serve hot with a sprinkling of garlic crisps. Makes 3/4 cups.
Children will love this!
They are a very good combination!
Like usual, kitchen is a mess. Got hub to clean up for me Well, at least he washed the dishes for me!
