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.

Japanese fried rice (Chahan)

Japanese Fried Rice

You can use different ingredients for this recipe,

just like any other fried rice, it's great to make when

you have leftovers!

(serves 2)

Ingredients:

- 1 cup frozen green peas (thawed)

- 3 cups cooked Japanese rice

- 1 small carrot, finely chopped

- 2 garlic cloves, finely chopped

- 1/4 lb boneless chicken breast, cut into small cubes

- 2 tbsp neutral oil (canola, grapeseed)

- 1 tbsp tonkatsu sauce (vegetable and fruit sauce. I use Bull-Dog)

- 2 tbsp soy sauce

- 1/4 tsp freshly ground black pepper

- 1/4 tsp kosher salt

- 2 eggs

Directions:

In a pan over medium heat, add oil, garlic and cook for a minute. Add chopped carrots and cook for 2 minutes. Add chicken and cook for 2-3 minutes, until the chicken is cooked through. 

Add rice and peas and mix well. Add soy sauce, tonkatsu sauce, black pepper and salt, and mix well. Push the rice to one side and break the eggs on the clear side. Slowly scramble the eggs and incorporate with the rice. Serve!

Vegetables 'oden' style

When I am in Japan in the fall or winter,

I often go to a convenience store for Oden. Oden is a very

simple dish consisting of vegetables, eggs, 'konyaku', cooked

in a light soy based or kombu based broth. I've added some

garlic and ginger to mine to give it a bit of a twist.

(serves 2)

Ingredients:

- 4 carrots, roughly chopped

- 1/2 lb daikon, roughly chopped

- 1 onion, roughly chopped

- 1 shallot, finely chopped

- 1 garlic clove, finely chopped

- 1 tbsp ginger, finely grated

- 2 cup water

- 2 tsp granulated sugar

- 5 tbsp soy

- 1 tsp powdered dashi

- 1 tbsp cooking sake 

- 2 tbsp mirin

- 2 tbsp neutral oil (canola, grapeseed)

Directions:

Do your prep first, have all of your vegetables ready.In a pot over medium heat, add oil, ginger, garlic and shallot. Cook for 2 minutes and add onions. Cook for about 5 minutes, until onions are translucent.

Add carrots and daikon, and cook for 2 minutes. Add water, stir, add dashi, sake, mirin, sugar and soy, stir well. Bring to boil, lower heat and simmer for 30 minutes (until daikon and carrots are soft). 

Serve in small bowls with rice.