My first try at cawanmushi and they turned out great - oh happy days ...... I had a pumpkin sitting on shelf for weeks and when I wanted to roast it, it was just too shriveled. Half went in to a soup pot and some into the freezer and the rest into this cawanmushi trial. I microwaved it with a little water and it came out sweet and soft. Recipe calls for dashi stock and all I had was a little bit of seaweed soup with chickpeas boiled with anchovies the day before. Recycle. Reinvent. Be creative with leftovers. Without hesitation, I scooped seaweed, chickpeas and pumpkin equally into 4 teacups. Below is the recipe.
3 eggs - AA size - beat lightly to avoid air bubbles
2 cups stock
seaweed, chickpeas, pumpkin - all cooked earlier
Mix eggs with stock lightly and pour into teacups filled with seaweed, chickpeas and pumpkin. When water is at rolling boil, turn fire down to slow and place teacups into steamer. Give it a 15 minutes or so steaming processoft.
Arigato .........
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