now I have the Yatboon variation of my simple Jahng Daan, will try it when Jolin and Irma are here next weekend _ toasting the eel is ineeresting, will have to find a substitute, unless the Japanese / Korean grocers have it
12:19 pm
Anonymous said...
Please note you're supposed to toast the mushrooms not the eel! But maybe toasted eel will add a new flavour!!
10:38 pm
[Image] Last week Ethan's Grand Aunties Diana & Monica came visiting from as far away as South Africa and Perth and we had a nice family reunion over sushi at Goo Ma's place. [Image]Mummy made Chawan-mushi (steamed egg) to accompany the healthy sushi and here is the recipe if you would like to try it too! It serves about 4-6 depending on the size of your Chawan cups.
Preboil the prawns after marinating them in a little sake wine and salt. Grill/toast the mushrooms before slicing them. This brings out their fragrance more fully. Slice the unagi lengthwise.
Beat the eggs and mix with the Dashi, sake (1 tsp), mirin (sweet sake) (1 tsp), salt (1 tsp), soya sauce (a dash). Divide the egg mixture into the Chawan cups and add in the prawns, mushroom & Unagi. Place the cups into a steamer and steam at low heat for about 20 minutes or so. The trick in making Chawan-mushi is to make sure you control the heat well so that the egg is cooked evenly and comes out with a smooth and custard-like texture. (Using too much heat will result in bubbles and uneven texture.) -- It's pretty simple once you get the hang of it!
Enjoy your Chawan Mushi!
posted by Ivan & Renata at 00:00 on 6 Dec 2006
2 Comments
Close this window Jump to comment formnow I have the Yatboon variation of my simple Jahng Daan, will try it when Jolin and Irma are here next weekend _ toasting the eel is ineeresting, will have to find a substitute, unless the Japanese / Korean grocers have it
12:19 pm
Please note you're supposed to toast the mushrooms not the eel! But maybe toasted eel will add a new flavour!!
10:38 pm