Chawan Mushi (a mushroom variation)

24Aug09

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In Japan, chawan mushi is a very popular savory custard. There are even special cups with lids for preparing and serving the dish. The traditional recipe is made with dashi, eggs, and chicken, shrimp, and mushrooms plus seasonal ingredients like gingko nuts, mitsuba, yuzu citron, kinome, or lily buds. This recipe is a variation of [...]

Filed under: Eggs, Japanese Food, Mushimono, Soups, Steaming, Suimono   |  1 Comment
Tags: chawan-mushi, Japanese Cooking

Hiyashi Nasu: Chilled Eggplant and Tomato Salad

19Aug09

This salad is another favorite from last summer! It doesn’t look beautiful, but don’t be deceived because it tastes lovely. Steaming the eggplant makes it sweet and creamy, without adding fat. The light dressing is flavored with ginger and sesame and is perfect to bring out the sweetness of the vegetables.

Filed under: Grilling and Pan-Frying, Japanese Food, Mushimono, Salads, Dressings, and Sauces, Steaming, Tsukemono, Vegetables, Yakimono   |  1 Comment
Tags: eggplant

Steamed Ginger-Flavored Fish

08Jul09

I made this dish while my daughter was visiting—the original recipe called for steaming a whole fish, but this time I used fillets as suggested by one of my commenting friends. My daughter had a craving for fish, especially flavored with ginger, so this recipe was perfect.

Filed under: Fish and Seafood, Japanese Food, Mushimono, Steaming   |  Leave a Comment
Tags: ginger

Steamed Ginger-Flavored Snapper

30May09

There is a tale, or fable, that many know, about cutting a ham in half. One variation with a child asking her mom why she cuts the holiday ham in half before putting it into the oven. She asks mom, who says grandma did it that way, and grandma says her mother did it that way, and finally great-grandma who explains that when she was first married she didn’t have a pan large enough to fit a whole ham. And she’d always thought that it dried out the ham.

Filed under: Fish and Seafood, Japanese Food, Mushimono, Steaming   |  8 Comments
Tags: Japanese Cooking, red snapper

Cooking Technique: Steaming

18Jan09

Click on a thumbnail to open the recipe.

Steaming: Mushimono

Cooking in a contained, hot, wet atmosphere—steaming— is a method of cooking common throughout Asia. Steam cooks foods quickly and without loss of flavor, aroma, vitamins, and tenderness. Many vegetables are candidates for steaming, as are poultry and seafood. Sea bream, flounder, salmon, clams, and mussels cook [...]

Filed under: Japanese Food, Mushimono, Steaming   |  Leave a Comment
Tags: Japanese Recipes