Glaze-Grilled Bowl and Chawanmushi Breakfast
Ingredients (2 servings)
Eggplant with eel-like rice bowl
・10 oz (300g) Cooked rice
・2 Eggplants (5.6oz/160g)
・1 tbsp Flour
・1/2 tbsp Sesame oil
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tbsp Sugar☆
・1/2 tsp Oyster sauce☆
Chawanmushi (3 servings)
・1 oz (30g) Chicken
・3 slices of Kamaboko (Boiled fish cake)
・3 slices of Shiitake mushrooms
・Mitsuba (optional)
・2 Eggs
・1.4 cups (340ml) Water
・1 tsp Soy sauce★
・A pinch of Dashi powder★
・A pinch of Salt★
Simmered tofu in kinchaku (deep-fried tofu)
・4.6 oz (130g) Tofu
・1 Egg
・1.7 oz (50g) Carrot
・1 oz (30g) Edamame beans
・1 tsp Mentsuyu (or Soy sauce)
・2 sheets of Thin fried tofu (Abura-age)
・1.25 cups (300ml) Water◇
・1 tbsp Soy sauce◇
・1 tbsp Mirin◇
・1/2 tbsp Sugar◇
・1/2 tsp Dashi powder◇
Japanese-style tomato soup
・0.8 cup (200ml) Water
・7 oz (200g) Canned tomato
・4.2 oz (120g) Chinese cabbage
・1.7 oz (50g) Onion
・2 Ham slices
・1 Shiitake mushroom
・1 tsp Soy sauce◆
・1/2 tsp Miso paste◆
・1/2 tsp Dashi powder◆
・1/2 tsp Sugar◆
・Black pepper
Direction [Eggplant with eel-like rice bowl]
1. Peel eggplant, wrap tightly in plastic wrap and microwave for 3 minutes (500W) until tender. When the eggplant has cooled, make a vertical slit and shape the eggplant into a single flat piece of kabayaki.
2. Sprinkle a light dusting of flour on both sides and pan fry with sesame oil.
3. Mix ☆ in a bowl. Pour it to the pan, and simmer down. When the sauce has thickened and is well mixed with the eggplant, it’s done. (If the mixture does not thicken, add a little water-soluble potato starch.)
4. Place on top of rice to complete the dish.
Direction [Chawanmushi]
1. Cut chicken into tiny pieces. Prepare thin slice of shiitake mushroom and kamaboko (fish cake).
2. Add ★ to water and dissolve well. Add beaten eggs to the water and stir as if you were cutting the whites. (Be careful to avoid foaming as much as possible.)
3. Put the chicken, shiitake mushrooms, and kamaboko in a heatproof container and gently pour the egg mixture into the container (up to about 80% of the cup). Cover each container with aluminum foil.
4. Fill 1/3 of the pot with water and place a cloth or similar covering. Bring to a boil, then place the container, cover and steam for 3 minutes. Reduce heat to low and steam for 10 minutes. Check the contents and if they are still not firm, steam for another 2-3 minutes.
Direction [Simmered tofu in kinchaku]
1. Wrap the tofu in paper towel, place a weight on top, and drain well.
2. AddIn a mixing bowl, combine drained tofu with one egg, minced carrot, edamame beans, and mentsuyu (or soy sauce). Stir well until tofu is mashed and smooth.
3. Cut the fried tofu in half to ensure a cavity for the ingredients to fit inside. (Rolling a chopstick or similar object can be used to successfully secure the cavity.) Put the tofu stuffing inside the fried tofu (up to about 80%). Cover the mouth of the fried tofu with a toothpick or spaghetti.
4. Add ◇ seasonings to the pan, mix well, bring to a light boil, add fried tofu, and simmer over low heat for 5 minutes. Turn over and cook for another 5 minutes. Turn off the heat and allow to cool while allowing the flavors to soak in.
Direction [Japanese-style tomato soup]
1. Cut your favorite veggies and simmer them with water.
2. When veggies are soft, add canned tomato. Season it with ◆.
3. Add black pepper and parsley as you like when eating.
