Chawanmushi (Japanese egg custard)

Chawan Mushi

Recipe by Caroline Phelps

This light and delicate egg custard is a wonderful appetizer to prepare if you're looking to wow your partner or dinner guests. It's both beautiful and fun to eat, is extremely simple and easy to make, and require few ingredients. This Japanese dish is often served in omakase meals and in traditional Japanese restaurants. The flavors are mild, eggy and earthy, with a texture very similar to silken tofu.

Ingredients:

• 1 1/2 cup low sodium chicken or beef broth (room temperature)
• 4 large eggs
• 1 tbsp extra virgin olive oil
• 2 cups chopped mushrooms
• 3 scallions, finely chopped
• Sauce:
• 4 tbsp low sodium chicken or beef broth
• 1 1/2 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tbsp rice wine vinegar

Cooking Directions:

Bring the water in your  steamer to boil, cover and lower the heat to simmer.

In a large pan, add the oil and cook the mushroom for a few minutes until they become slightly caramelized. Set aside and let them cool down to room temperature.Your chicken or beef broth should also be room temperature. 

Whisk the eggs and add broth. In 4 small separate bowls, equally divide the mushrooms and pour the egg stock on top. Add a few scallions in each cup and briefly stir. Put the cups in the  steamer, cover and steam for 12-14 minutes. 

Meanwhile mix all the ingredients of the sauce together and set aside. When the custard cups are ready, take them out of the steamer, pour a little sauce on top and garnish with scallions.

Chicken Katsu Don

Chicken Katsu

Recipe by Caroline Phelps

Packed with sweetness and umami, chicken katsu is a very traditional and popular dish. Easy to prepare, it's the perfect comforting dish to share with your family. Another great dish men love to eat as well!

(4 servings)

Ingredients

• 3/4 lb boneless chicken breasts, cut in half in thickness and in size
• all purpose flour
• 3 large eggs
• panko breadcrumbs
• oil for deep-frying
• 1/2 medium size onion, thinly sliced in half moons
• handful fresh basil (or flat leaf parsley)
• 1 cup dashi stock
• 2 tsp granulated sugar
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp mirin
• cooked Japanese rice

Cooking Directions

1. Dip the chicken pieces in the following order: flour, egg (use one egg) and panko.
2. Heat oil in a large pan to 350 degrees (180c).
3. In another large pan, put the sliced onions, dashi, sugar, sake, soy sauce and mirin, and simmer until onions are tender and translucent (about 5 minutes).
4. In a small bowl, whisk the remaining 2 eggs.
5. Fry chicken pieces until golden brown. Add the chicken to the onions, pour the eggs around the chicken, over the onions, and cook for a minute or two. Sprinkle basil or parsley on top, turn the heat off when eggs are cooked through.
6. Serve with rice.

Omusoba (Japanese omelet with stir fried noodles and veggies)

Omusoba is a very popular dish in Japan that can be

found in 'family restaurants' and izakayas (Japanese brasseries).

It is an uncomplicated dish, remindful of what you would

get in a Japanese household. Sweet and savory flavors

are both present in this Japanese omelet that's extremely

satisfying on a cold day!

Makes about 4 omelets

Ingredients:

- 8 eggs

- 1 carrot, cut into small strips

- 1 onion, finely chopped

- 2 garlic cloves, finely chopped

- 2 cups cabbage, chopped bite size

- 4 tbsp neutral oil (grapeseed, canola)

- 2 tbsp soy sauce

- 1 1/2 tbsp rice vinegar

- 2 tbsp water

- 1 tbsp sake

- 1 tsp sugar

- 1 sheet nori (dried seaweed), ground (I use a coffee grinder) or very finely chopped

- 6 oz (170g) chow mein noodles (ramen noodles are also good)

- Tonkatsu sauce 

- Kewpie Mayonnaise (optional)

- salt & pepper

Directions:

Boil your noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside. 

In a large pan over high heat, add 2 tbsp oil, garlic and onions, and cook for 2 minutes. Add the rest of the vegetables and cook until they are almost soft (about 8 minutes). 

Lower the heat and add noodles, water, soy sauce, sake, rice vinegar, sugar and nori. Mix well and cook for a couple of minutes.

While the veggies are finishing up in the pan, grab another pan to make your omelets. Use 2 eggs per omelet (break in a bowl and briefly whisk). Add oil to the pan and when the oil is hot, make your first omelet. When the omelet is ready, put it on a plate and repeat the process until all your omelets are made. 

Equally divide the veggie and noodle mix and spread it on one side of each omelet. Fold with the empty side, squirt a good amount of Tonkatsu sauce on top, add some kewpie mayonnaise too if you like to add creaminess, and serve!