It has been a very busy week for me, as there are many new family issues to deal with, sorry for not able to visit most of your blogs.
If you happened to dine in a Japanese restaurant, what is the 'must order' for your family? For me, it has to be the Chawanmushi 茶碗蒸. Gabriel can't go without it! Today, I'm making one for him using the recipe from Novum's Kitchen: cooking for kids cookbook with some modifications.
Making Chawanmushi can be easy and simple if you are using the ready stock which can get from supermarket. You can choose to use the stock with salt reduced version to have better control on the taste. First time making this, the taste is good, but my Chawanmushi still has some small bubbles on the side of the bowl, not yet totally smooth. Need to better control the heat in future. Anyway, come back to the taste, it is smooth and soft to the tongue, my boy love it! If I'm eating this Chawanmushi, I will eat it with a few drops of lime juice, it is delicious! I'm submitting this post to Little Thumbs Up!
Note: The 7th blog Anniversary and Giveaway still open until 14 August 2013, Australia time 8 am. To participate please go here. Good Luck!
Recipe adapted from Novum's Kitchen: cooking for kids cookbook, page 31 with modifications
(make 4 cups)
4 eggs (about 60g each)
8 gingko nuts
2 fresh Shitake mushrooms, sliced
40g cooked chicken meat, cut into four small cubes
2 tsp mirin (add in after the egg surface solidified)
400ml ready stock
2 tsp light soy sauce
1/2 tsp salt (to taste)
2 tsp mirin (sweet Japanese cooking wine)
1. Mix ingredients for stock in a bowl.
2. Beat eggs and add into the (1) to mix well.
3. Strain the egg mixture into a steaming bowl, place the chicken cubes into each of the steaming bowl, add gingko nuts. Place the bowl into heated-steamer and steam over medium low heat for 8 mins. (depends on your steamer)
4. Add sliced mushrooms into each bowl, add 1/2 tsp of mirin into each bowl. Continue to steam for another 5 mins then turn off the heat. Serve warm.