ramen noodles

11-07-2017 Tue. 


 LUNCH--- ramen noodles with pickled vegetables and seaweed 
 DINNER ---steamed eggs | stir-fried chive flowers and smoked tofu | sauteed mustard green | rice 

• Japanese and Chinese 

Chawanmushi

4-03-2013 Wed. chilly, sunny.

 
BREAKFAST --- coffee
LUNCH --- rice with kao-fu and vegetables 
AFTERNOON-TEATIME --- tea | apple
DINNER --- chawanmushi, steamed egg custard, seasoned with seaweed and cured fish roe | sauteed mustard green and beech mushroom| stir-fried chive flowers and smoked tofu | rice | wine 

 

• chawanmushi is a comfort food for a cold and sick time

Shanghai all the way

12-15-2011 Thu. mild, rain.


BREAKFAST --- coffee
LUNCH --- potato and chorizo stew with cabbage
AFTERNOON-TEATIME --- pear
DINNER --- steamed egg custard with fresh soy beans and whitefish roe | stir-fried chive flowers and smoked tofu | sauteed napa cabbage with shiitake and chicken | rice | wine

• some typical Shanghai home cooking for winter season
  

silky Chawanmushi and crispy gyoza

12-02-2011 Fri. cold, sunny.


BREAKFAST --- coffee
LUNCH --- pasta with ragu sauce
AFTERNOON-TEATIME --- pear
DINNER --- steamed egg custard ( chawanmushi) with whitefish roe and fresh soy beans | pan-fried gyoza | Shangdong dumplings | Japanese pickled greens
AFTER-DINNER-DRINK --- (at Sonia's) cheese | wine | Austrian goulash soup | birthday cake

• a refreshing simple ingredient Japanese meal before an Austrian birthday party
  

Silky egg custard

3-26-2010 Fri. chilly, cloudy

BREAKFAST --- coffee
LUNCH --- steamed rice dumplings | rice with Tong-ho puree
AFTERNOON-TEATIME --- green tea | apple
DINNER --- steamed egg custard (chowan mushi) | boiled canola leaves with ponzu sauce | pan-roasted Italian sweet peppers stuffed with minced chicken and shrimp | rice | sweet rice cake tempura | red wine

• it takes practice to make a perfect smooth and silky egg custard. Japanese method calls for filtering the egg water mixture before steaming.
  

Steamed egg custard ( Chawanmushi )

Steamed egg custard originally is a Chinese dish. The Japanese version Chawanmushi typically is in a smaller portion ( in a tea bowl) and with seafood flavor from dashi. Sometime additional ingredients are added such as shiitake or shrimp.

• two eggs
• 1 green onions, chopped finely
• 1 tsp crushed bonito flakes and seaweed
• 1 tsp mirin
• 1 tsp rice wine
• 1/2 cup dashi stock
• sesame oil
• salt
• 6 pieces of shrimp ( optional )
• 1 winter shiitake mushroom cut into slices (optional )

1. beat the eggs, add dashi stock and mirin, rice wine and salt, mix and beat till smooth
2. strain the egg mixture with cheese cloth or other fine mesh strainer
3. in a shallow bowl, put the shrimp and mushroom at the bottom
4. slowly pour the egg mixture in the bowl
5. add finely shopped green onion, crushed bonito flakes and seaweed on the top, drizzle with a few drops of sesame oil
6. cover the bowl with plastic wrap
7. put the bowl in a large steamer and steam for about 10 minutes over high heat
8. reduce the heat to low, use a knife to check the egg custard often at this stage, steam till the custard is no longer runny, be careful not to overcook it, otherwise the custard would lose the silky texture.
9. remove from the steamer, let it sit for a couple of minutes, serve hot