MAKING A COME BACK~

Well, today I finally remember how I forget about this blog of mine. As making a post on this blog as my come back. today I am gonna teach you what I learn to cook in New Zealand. I choose to teach CHAWANMUSHI..

Hahaha, yes it a japanese food and not a KIWI (Kiwi represent N.Zealand). to be honest there is not much cuisine to be impress from N.Zealand. Beside whitebait fritter which i might teach in post to come?

WHAT INGREDIENTS DO U NEED...

MUSHROOMS

FISH FILLETS

JAPANESE FISH STOCKS

EGGS

* You will need aluminium foils, a wok filled with water and simmer stands as well. ALLOW the WATER to COVER UP THE STAND.

Well, as u can see from above the ingredients r simple. You need eggs, fish slice, japanese fish stock and mushroom. You can use different ingredients as you like as the MOST IMPORTANT ingredients will ONLY BE ; JAPANESE FISH STOCK, and EGGS. U can use shittake mushroom or chinese mushroom if you want to. You can use chicken instead of fish.

HERE R THE STEPS~

1) Crack EGGS into a bowl ( preferably 4 or more eggs, depending on the portion size u want)

2) slice up MUSHROOMS and FISH FILLET

3) dissolved the JAPANESE FISH STOCK into half cup of water. ( some stocks comes in a packet of tubes and some in a huge of packets. AMOUNT will be; 1 1/2 tubes = 3 teaspoons)

* the more eggs u use the more water and fish stock u need. U dun wanna end up having ur chawanmushi is in a dry condition, do u?

4) Mix the EGGS and DISSOLVED JAPANESE FISH STOCKtogether.

5) pour in 1/4 of the mixture and then start placing your ingredients and after having your fish slice and mushroom in it, pour the rest of the mixture in leave least an inch or two, as the egg will pump up. Cover up your bowl with aluminium foils

6) simmer it for about 25 mins...and you will have...

*( time might be affected by the portion size, add more water to simmer if must)

CHAWANMUSHI~~

Its really that easy. Give it a try and I will post up my next post on how to make OYAKODON the next time..