i had some marinated miso salmon belly in the chiller for 2days. was thinking what to match for dinner & decided to do a don.
to accompany the don, i thought maybe do a chawanmushi. i have not done chawanmushi before so googled & found this chawanmushi recipe at japanesecooking101.com.
i did not have dashi or chicken stock, so just used 2cups water & added 2tsp mirin, 2tsp light soy sauce, 1tsp sugar (basically to taste) & whisked with 3 eggs.
i marinated prawns & chicken breast & placed them in a ramekin. also added shitake mushrooms & scallops.
& steamed for 15mins.
texture was perfect, very light and very tasty. ingredients were steamed just right. of course cannot c/w a good crab chawanmushi like that at hachi.
but otherwise, it was a really good standard chawanmushi. beginner’s luck on first attempt! ^^
i had some 150D grain-fed black angus striploin in the freezer leftover from my last 12pax homegourmet dinner. i did the usual high fire with fat & a bit of butter on my heavy stainless steel pan until it was chargrilled to produce the maillard reaction to give it flavour (as they say, no colour no taste). i flipped once & charred the other side using the finger test for medium rare. 🙂
& i had some scallops in the freezer too. i started the scallops on hot olive oil in a non-stick pan & turned to medium low & covered. when they were grilled i turned them over & grilled the other side. 🙂
not forgetting the miso salmon belly.
i placed the miso salmon belly on a rack covered with aluminium foil which i poked holes with a knife to drain any liquids so the the salmon belly would be dry oven grilled, and placed it in a preheated 250degC oven for 15mins. 🙂
for the sushi rice, i used 1 cup sushi rice for 3pax added 1.5tsp mirin, 1.5tsp sushi vinegar, 1 tsp tsuyu (basically to taste). rice was very good but keeping low on carbs. ^^
the flavours of the beef was excellent. scallops were good too, and the miso salmon belly was super!^^
the sushi rice was perfect too, nicely vinegared sticky but not too wet & overcooked.