raatkerani: (Default)
[personal profile] raatkerani
This is a note for me and my friend in case we find some time to try making this chawan mushi. She's not really an Arashi fan, but she somehow watched AnS on TV and messaged me as soon as the corner was over and asked if we could try recreating this recipe.

Purupuru Chawanmushi

Screenshot from 2012-07-16 20:49:57

What you need:
2 eggs
400 cc dashi (I write down how to make your own dashi at the end of the post)

and 9 types of things to put inside the chawan mushi.
fu (wheat gluten)
kikurage (ear mushroom)
yaki anago (grilled sea eel)
ginkgo nuts
dried shiitake
boiled bamboo shoot,
shelled prawns
kamaboko (fish cake) - two types, green and pink

how to make:

  1. Put the fillings into chawan mushi bowl, from the lightest ones to the heaviest as written above (the top most is put at the bottom most of the bowl).

  2. In a big bowl, mix well the eggs and dashi, and strain it.

  3. Pour batter into the chawan mushi bowl and cover with aluminum foil.

  4. Pour water into a saucepan up to 1/3 of it, bring to simmer.

  5. Put the chawan mushi bowl inside, and steam with medium fire for about 12 minutes.

Just another note, something that I really don't like doing... Making dashi~!!
This is not from AnS, but rather from some books and internet sites.
You will need konbu (dried giant kelp) and katsuo bushi (bonito flakes).
Wipe the konbu until it is clean. Put the konbu in a pot of cold water, heat up with small heat, but NEVER let it boil. NEVER EVER let konbu boiled. Take the konbu away before it boils. Pour in katsuo bushi until the water is boiled. Take away from fire and let it cool down. Strain/filter the water, and there you have your basic dashi.
Of course, if you're too lazy for this, just buy dashi block at the supermarket and dilute it in hot water.

picture taken from raw by anj.


raatkerani: (Default)

April 2017


Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 20th, 2017 09:46 pm
Powered by Dreamwidth Studios