AFF Oct'13 - Tofu Miso Soup と Chawanmushi

Usually when we order food in Japanese restaurant, they always have Japanese set meal comes with Miso soup and Chawanmushi. Have you ever wonder to make your own at home? As for us, we love Japanese food very much, almost everyone at home. Since participating the AFF - Japan month this Oct, I take this initiative to cook simple and homie Japanese cooking for them to enjoy. Before that, there are several essential Japanese ingredients needed in Japanese cooking. Thanks to my brother working around KL, helped me to get most of the important ingredients which I can't find it here. Such as: Mirin, Dashi - powdered / stock, Miso paste and Bonito Flakes. Sake is very important in Japanese cooking too, but we can omit that and replaced with water and the taste it is still favorable.

Refer to Nami from Just One Cookbook , there are many types of Miso paste. So for Miso soup, she used Awase/Mixed Miso Paste. So my brother got me this brand - Maruko Boy.

A good Miso soup much depends on the stock. They called is as Dashi. Dashi can be packet and in liquid form. Again, I try to make my homemade Dashi from scratch. Please refer to the simple recipe from Nami's side here: Homemade Dashi stock. All you need is just some kelps - Kombu and Bonito Flakes. This Dashi stock is commonly used in any Donburi, Chawanmushi, noodle soup and of course Miso soup.

 Nami also presented a very "Basic Tofu Miso Soup" recipe at her site, which I have followed step by step.

• 3 cups homemade Dashi Stock (or any instant/ready Dashi Stock boiled with water)
• 2 1/2 - 3 Tbsp. Miso (I used awase/mixed miso)
• 6 ounces firm silken tofu or soft tofu
• 2 tsp. dried wakame (I used back the Kombu)
• 1 green onion (optional)

 

I prepared this Miso soup with my Oyakodon for lunch. Even I let my Hebe to try Miso soup with rice as well. Nami advised try to adjust the saltiness from the Miso paste base on your preference.

On the other hand, Chawanmushi is a Japanese egg custard. This steamed egg custard looks pretty simple but it really takes skill to steam it till perfection.  There are no limitation what kind of ingredients we wanted to put in, but usually the authentic Japanese Chawanmushi has Gingko and Kamaboko(Japanese fish cake). I have to omit Kamaboko, because I can't get any of it here and I replaced it with shrimps.
 

In order for me to participate in this AFF event, we have to follow and cook something edible that is a specialty of Japan traditional or modern. So I made the basic egg custard with chicken.

Recipe also adapted from Nami, Just One Cookbook. with some modifications.

• 3 Tbsp. water
• 1/2 cup Dashi stock
• Some chicken thigh (Saute slightly)
• 1 large egg (I used 2 eggs)
• Ginkgo nuts (Precooked/boiled)
• Some shimeji mushrooms (Blanched)
• Thin slices Kamaboko (I replaced it with prawns)
• Mistuba (I used spring onion)
• You can also add other seasonal ingredients* 

Seasonings -  to be mix in the eggs mixture
• ½ tsp. mirin
• ¼ tsp. salt
• ¼ tsp. soy sauce

A very important step that you mustn't skip is to strain the egg mixture through a sieve in another bowl. Then you'll have a smooth and silky egg custard.

 Put in the chicken, Gingko and Shimeiji mushrooms inside the ramekins or Chawanmushi cups (If you have).

Start boiling the water. When it is boiled, reduce to the lowest heat. My first attempt failed and I don't have a very smooth egg custard. So for the second time, my mum advised me not close the lid completely. This is another way to reduce the heat and slow down the egg from over cooked.

If you're a first timer, you can always open the lid and check one or twice whether the egg is cooked. It is alright to do that. After 5minutes, I place the prawn slices and spring onions on top and continue to cover the lid and let it steam for another 5-8minutes or until it is cooked.

So here you're my Chawanmushi with chicken. I prepared for my son for his supper. I bet this is the best and healthy snack for him at night.

Chawanmushi is definitely a perfection when it is not too dry, maintain a silky and smooth surface. When we scoop in, we can actually taste the egg custard along with some soup in it.

 

I'm submitting both Tofu Miso Soup & Chawanmushi to Asian Food Fest Japan Month, hosted by Alan of Travelling Foodies.

Also not forget to submit my Tofu Miso Soup to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Mich of Piece of Cake with the theme, " SOY BEAN"