Monday, August 6, 2012

Chawamushi that melts in your mouth

I used to spend money in Japanese restaurants to satisfy my cravings for chawamushi and settling on set bentos just to have a chawamushi without paying for the costly Ala-carte price which can cost from two to six SGD dollars. However, the truth is, the cost price of making a cup of chawamushi is a far cry from the price to pay after service charge. In fact, not only do you get a yummy and satisfying melt- in-your mouth texture, you get the thrill of DECIDING on the ingredients you want! It is be as luxurious as adding salmon roe or caviar as a topping or adding Japanese scallops (hotate) in it. Whatever you and your family fancy!
Here's a simple modified version I use which is perfect for busy parents so that you can serve that piping hot chawamushi within 30 minutes from
Preparation to steaming to serving!

Here's my YouTube video to show you how to prepare it as well. :)

(makes 6 cups of chawamushi)

6 frozen shrimps, thawed (frozen packed shrimps are crunchier than fresh ones and are used in restaurants)
3 kani (imitation Japanese snow crab legs)
6 slices of Kamaboko (Japanese fish cake)
1 chicken thigh cut into 6 cubes
6 quarter sliced shiitake mushrooms
1 tablespoon of Japanese shoyu (available from Daiso or Medi-ya)
300ml of water
40ml of Kikkoman Hon Tsuyu (available at NTUC finest or Medi-ya)
3 eggs, beaten
Optional: salmon roe/caviar/sliced

6 sets of daiso chawamushi
Porcelain cups with lids
Steaming cloth if there's no lid on cups
Measuring cup
Frying pan
1 satay stick

1. Season cubed chicken thighs with shoyu and pepper.
2. Slice Kani into halves.
3. Heat frying pan, add a little oil, heat for 1 minute on low heat.
4. Pan fry cubed chicken thigh on both surfaces for 1 minute on each side. Remove and set aside.
5. On Medium heat, pan fry shrimps for 30 seconds to 1 minute on each side, or has changed color.
6. Place in each cup, 1 of each: shrimp, chicken, kani, Kamaboko, shiitake mushroom.
7. Mix water and kikkoman Hon Tsuyu. The taste should be like Japanese broth. Add more Hon Tsuyu if you like.)
8. Add beaten eggs to broth and sieve egg mixture.
9. Carefully pour egg mixture into each cup, making sure you cover the filling. If there's excess, distribute the mixture again.
10. If you don't have porcelain cups
With lids, pls get a steaming cloth from Daiso, wet and tie the cloth to the cover of your steamer, add water to steamer and bring to boil.

11. Place cups in aluminum tray and steam for 15 minutes on medium heat. To check if cooked, use satay stick to pierce through and if liquid comes out clear, you are done!
12. Serve immediately! Top with salmon roe/caviar/sliced
Unagi if you wish.

Inspiring Yummy mummies,

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