Saturday, May 9, 2009

Japanese Theme Lunch

Chawanmushi & Sushi Handroll

Ingredient : Teriyaki Salmon, Unagi, Crabstick, Prawns, Cucumber, Avocado, Wasabi-Mayo, Yaki-Nori Seaweed, Sushi Rice

Method of Cooking Sushi Rice : Boil 2 cups calrose rice till cooked, stir in vinegar mixture (3 tbsp rice vinegar, 1 tbsp sugar & 1/2 tsp salt) while rice is hot, fanning at the same time. This will give the rice a glossy appearance :) . I've added extra 1 tbsp toasted white sesame for extra flavour!

  • 3 eggs
  • 300ml instant dashi
  • 2 tsp light soya sauce
  • 2 tsp mirin
  • shitake mushroom
  • crabstick
  • chicken breast
  • gingko nuts
  1. Beat eggs lightly, add in dashi stock, soya sauce & mirin. Mix evenly.
  2. Add appropriate amount of mushroom, crabstick, chicken breast & gingko nuts into individual ramekins, sieve egg mixture over the ingredient.
  3. Steam over boiling water on high for 3mins, reduce heat and continue to steam for 12 mins or till set.

No comments:

Related Posts with Thumbnails