Saturday, 31 January 2009


Liana requested for Gyudon and Chawan Mushi so here it is.


2 cups steamed Japanese rice
500gm thinly sliced beef
1 onion
1 1/2 cups dashi soup
5 tbsp soy sauce
3 tbsp mirin
2 tbsp sugar
1 tsp sake
*benishoga (red ginger) for topping
shichimi mixed 7 chill and spices

1. Cook Japanese rice.
2. Slice onion thinly. Cut beef into bite-sized pieces.
3. Put dashi, soysauce, sugar, mirin, and sake in a pan. Add onion slices in the pot and simmer for a few minutes.
4. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice in a deep rice bowl. Put the beef topping on the top of rice. Place some benishoga (red ginger) on the top and shichimi (optional)

Chawan Mushi

3 eggs
3 cups dashi (1 tsp hondashi in 3 cups boiling water)
2 tsps shoyu
2 tsps mirin
prawns )
dried shitake mushrooms ) marinate in 2 tsps sake
ginko nuts )
japanese fishcake )
mistuba leaves (optional)

1. Beat eggs with fork or chopsticks. Do not beat too vigourously as you do not want to create bubbles in the final product. When dashi has cooled down, add to beaten eggs. Add shoyu and mirin to egg mixture.
2. Sift egg mixture through muslin cloth or if no cloth available then through a fine sift.
3. Add ginko nuts and fishcake at bottom of chawan mushi container. Then pour egg mixture in. Steam egg custard for about 8 mins till lightly cooked, then place prawns and shitake mushroom on top of this. Add the mitsuba leaves as well if available. Steam for another 8 - 10 mins and then it is done.

Note: The reason for placing the prawns on top of the custard is purely for decoration purposes or you can just put it at the bottom of the container and let it be a treasure hunt!

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