Skip to main content


Known to most people who had ever dined at a Japanese eatery, chawanmushi is a tasty soup-custard served in a cutsy looking lidded Japanese tea cups. However, from the little that I have read so far of Japanese cookery, I think that chawanmushi literally means tea bowl steaming. So, I wonder which part of the three word description says anything about soup-custard? Maybe this how our steamboat may sound a foreigner.

Together with Hubby (yes, we spent Valentine's Day together cooking in the kitchen at 12.30am!), we whipped up a two stir-fried vegetables, miso soup and also chawanmushi. I was quite happy with the taste of my chawanmushi except that I didn't have a thermometer to monitor the temperature of the boiling water in the steamer, hence my chawanmushi cooked too quickly and had pock marks on the surface.

Here's my pock-marked chawanmushi in a ramekin.

(adapted from The Japanese Kitchen)

::: What you need :::
1 boneless chicken breast fillet

4 shrimps, shelled and deveined
2 dried shiitake mushrooms, reconstituted and halved
1 1/2 tsp salt
1 tsp shoyu (light soy sauce)
1/2 tsp mirin
3 med eggs, gently beaten
1 1/2 cups dashi (fish stock)
Parsley to decorate, optional

::: How to :::
, Rub the chicken fillet with 1 tsp of salt and sit for 15 mins. Wipe away any juiced exuded. Cut into bite-size.
, In a small pan of boiling water, blanche the chicken cubes, shrimps and mushroom for 10 secs. Remove to a bowl and add in shoyu. Sit for 15 mins.
, In a measuring cup, combine eggs, dashi, remaining salt and mirin. Stir gently to combine.
, Portion the chicken cubes, shrimps and mushrooms into ramekins and pour the egg mixture over. Fill to 3/4 of the ramekin.
, Steam over gentle heat for 13 mins or until the juice runs clear.
, Decorate with parsely leaves before serving.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre