My girls are great fans of Japanese food, just like their daddy. Japs food can be really expensive. So I make my own sushi and chawan mushi for my 3 pernickety eaters. Besides saving cost, what makes me happy and satisfied is seeing my 3 little ones chomping down their food happily. My next try is Tempura prawns and fish, a request from my #1 food critic – Alycia.
Baby, my petite mini me eats eggs everyday, a step I take to plump this skinny girl up. I have a variety of ways of cooking the eggs too – hard boiled, half boiled, fried, scrambled, omelette, steamed with pork, eggs pancakes, French toast, Chawan Mushi and the list goes.
Here is Baby’s cup of Chawan Mushi for breakfast and it took me many tries and errors before I got the right consistency of smooth steamed egg.
That looks delish!! ….and the recipe..???
Chris, there’s no specific recipe for this. It’s just plain egg with a dash of sesame seed oil and sea salt. As for the water, I think I used 1.5 egg shell full of water for 1 egg and steam for 2 minutes. Turn off the flame and let the cup of egg rest in the hot pot for about 10 minutes.
Mind sharing in your next post on how you prepare the cawan mushi.
Sheoh Yan, ok. Let me get the recipe from my mum first 😉
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