Chawanmushi (Japanese Savoury Egg Custard)

 

          Chawanmushi is a classic Japanese Savoury Egg Custard. It is steamed in a cup / ramekin and is generally served as an appetizer. It is a very delicate and an exotic dish with small bite size portions of chicken cubes, prawns, mushrooms, etc. 

          Few Japanese ingredients like Ginko nuts, Kamaboko (fish cakes), dashi, mirin and sake are used in this recipe. However, I had to skip all of them due to unavailability. Yet it turned out real yum and appetizing. So check out the step by step pictorial recipe to prepare it.

• 2 eggs
• 1 & 1/2 cups chicken stock
• 1/2 tsp. soya sauce
• 1/2 chicken breast, cut into small cubes
• 2-3 mushrooms, sliced ( I used Shimeji mushrooms)
• 1/2 carrot, sliced
• 3 tbsp. spring onion, chopped
• 3 prawns, deveined & cleaned
• salt & pepper to taste 

          Marinate the chicken cubes and the prawns with a pinch of salt and pepper powder for 5 minutes.

          In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper and salt. Mix and strain the egg mix.

          Take 3-4 small ramekins / bowls / cups. Place some chicken cubes in each of them. Pour the strained egg mix over it. (Fill only 3/4 of the cup).

          Place some sliced mushrooms, spring onion and carrots. Cover with a lid or aluminum foil and steam for 5 minutes.

          Remove the foil and place the prawns in each ramekins. Cover with the foil again and steam further for 5 more minutes. Turn the heat off and let it remain covered for 5 minutes.

          Remove the foil and serve them with a sprinkle of some pepper if you wish.

                      In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper 

                      and salt. Mix and strain the egg mix.

                                 Place some chicken cubes in each of them. 

                                 Pour the strained egg mix over it. (Fill only 3/4 of the cup).

                                  Place some sliced mushrooms, spring onion and carrots. 

                                  Cover with a lid or aluminum foil and steam for 5 minutes.

                      Remove the foil & place the prawns in each ramekins. Cover with foil 

                      again & steam for 5 more minutes. Turn the heat off and let it remain 

                      covered for 5 minutes.

                                  Now it is ready to enjoy.

                    Serve them with a sprinkle of some pepper if you wish.

Tamagoyaki (Japanese Rolled Omelette)

          Tamagoyaki is a Japanese style rolled omelette. So let me share a fusion style where I gave an Indian touch by adding some garam masala powder, cumin powder, red chili powder and other ingredients. I also used few seaweed sheets, but it is purely optional. 

          Enjoy it as a snack or as an appetizer with some soy sauce, tomato sauce or green chutney a la Indian style. So go ahead and try this fun way of making a rolled omelette by following a step by step pictorial recipe to prepare it.

           

         Tamagoyaki is typically prepared in a special rectangular pan. But in the absence of
         it, I had to use a regular round pan. They turned out real soft and delectable.

          These simple, easy and yummy omelets are generally served for breakfast or as a side dish in a Bento lunch box. You can substitute the nori sheets with any sliced veggies, cooked soya or slices of sautéed paneer if you wish.

              You may also try with shredded chicken, cooked keema / meat, sliced sausages, 
              salami for some more variations. So Good Luck!!!

• 3 eggs, beaten & strained
• few seaweed sheets
• 1/4 tsp. salt
• 1/4 tsp. red chili powder
• 1 small onion, chopped
• 1 green chili, chopped
• 1/2 tsp. ginger, grated
• 1 tbsp. coriander leaves, chopped
• 1/4 tsp. garam masala powder
• 2 two pinches of roasted cumin powder
• 1 tbsp. oil

          In a bowl, mix all the ingredients. Heat a pan and brush with some oil. Pour a ladleful of the egg mix and spread it evenly around the pan. Let it cook for a few seconds. Place few seaweed sheets (if using) and then roll it over into a shape of a log.

          Bring it to the centre of the pan and brush with some more oil. Now pour another ladleful of the egg mix and place seaweed sheets (opt). 

          Cook for only a few seconds, before rolling it over again. Pour a third ladleful of the egg mix and continue in this way till all the egg mix is finished. 

          Gently transfer the thick log of rolled omelette to a plate and let it cool for some time. Cut them into thick slices and serve with soy sauce, tomato sauce or any chutney if you wish. 

                       In a bowl, mix all the ingredients (except oil).

                      Heat a pan & brush with some oil. Pour a ladleful of egg mix & spread 
                      it evenly around the pan. Let it cook for a few seconds.

                       Place few seaweed sheets .....

                       & then roll it over into a shape of a log. Bring to the center of the pan 
                       and brush with some more oil. 

                        Now pour another ladleful of the egg mix.....

                       & place seaweed sheets (if using). Cook for only few seconds before 
                       rolling it over again. 

                     Again pour a third ladleful of the egg mix & continue in this way till all
                     the egg mix is finished. 

                         This is the final roll.

                      Gently transfer the thick log of rolled omelette to a plate & let it cool for 
                      some time. Cut them into thick slices.

             

                            Serve with soy sauce, tomato sauce or any chutney if you wish. 

Spinach Egg Sushi

          All Egg lovers, treat yourself to some easy-to-make exotic omelette sushi made with some spinach puree. Add any stuffing of your choice and enjoy these delightful small bites as breakfast or snacks. Choice is yours. Healthy and nutritious, they are a wholesome treat. So check out the step by step pictorial recipe to prepare it.

• 2 eggs
• 1-2 tbsp. spinach puree
• 1-2 potatoes, boiled & mashed
• 1 tsp. oil
• salt to taste
• pinch of pepper powder
• 1/4 tsp. chaat masala 
• oil to grease the pan
• handful of thinly sliced veggies (carrots, spring onion, red & yellow bell pepper, lettuce)
• few cloves
• 1 tsp. toasted sesame seeds 

          Whisk the eggs, spinach puree with a pinch of salt and pepper powder. Keep aside. Heat 1 tsp. oil and sauté the potatoes, salt and pepper to taste till dry. keep aside to cool.

          Brush a nonstick pan and pour the egg-spinach mix to make an omelette. When done, transfer to a serving plate and allow it to cool down a little.

          Now spread a thin layer of the potato. Then arrange all the sliced veggies lengthwise. Gently roll it over tightly and fasten with some cloves.

          Alternately you can wrap around a cling film and refrigerate for a couple of minutes. 

          Then slice them in 1" pieces and garnish with sesame seeds. Serve them as snacks along with sauce.

                  Handful of thinly sliced veggies (carrots, spring onion, red & yellow bell 
                  pepper, lettuce).

                     Brush a nonstick pan & pour egg-spinach mix to make an omelette. 
                     Transfer to a serving plate and allow it to cool down a little.

                                 Now spread a thin layer of the potato. 

                                 Arrange all the sliced veggies lengthwise. 

                    Gently roll it over tightly & fasten with some cloves. Refrigerate for a 
                    couple of minutes. Then slice them in 1" pieces. 

                         Garnish with sesame seeds. Serve them as snacks along with sauce.

Japanese Nigiri Sushi with Indian Flavours (Indo - Japanese Fusion Style)

          Here are some Japanese Nigiri Sushi with Indian flavours. You can mix and match and make these amazing small bites. Kids will enjoy if they are involved in making them. They can be relished as appetizers, main course or as a lunch box meal too with some green chutney as an accompaniment a la Indian style. So check out the step by step pictorial recipe to prepare it. 

          I came across few cute sushi moulds and thought to give it a try. I must confess that I truly enjoyed making them and they turned out quite delicious. 

          In this version of mine, I made use of fried chicken, prawns, eggplants, sausages, boiled egg, coloured bell peppers, tomato and coriander leaves. 

          In case of non-availability of such moulds, it can also be done with your hands, just like koftas and then follow the same method. 

• 3/4 cup raw rice, soaked for an hour (I used Basmati Rice)
• 1 tbsp. sesame oil
• salt to taste
• 1/2 cup each of coloured bell peppers, sliced
• 1/2 cup prawns
• 1/2 cup chicken slices
• 1-2 sausages, sliced
• 1 boiled egg. sliced
• 1 long eggplant, sliced
• few coriander leaves
• spring onion (green part) as required
• 1/2 tomato, sliced
• 1/4 cup green chutney
• 1/4 cup sweet tomato chutney
• 1/2 tsp. chaat masala
• 1/2 tsp. red chili powder
• 2 tbsp. oil

          Pressure cook the rice in 2 cups water for 10 minutes on a low flame after the first whistle. Open the lid only after 1/2 an hour. Mash well. Add sesame oil and salt. Mix and keep aside.

          Heat oil in a pan and sauté the eggplants, prawns, chicken and sausages separately. (Add more oil at this stage if required). Drain and keep aside.

          To assemble - In a greased sushi mould first line up with some rice. Then add the chutneys. Top it up with any of the sushi fillings according to your preference. Sprinkle some chaat masala and red chili powder.

          Cover it with more of rice. All the time keep dipping your fingers in the water while working with the rice. Place any topping of your choice - either prawns, sausage, chicken, eggs, etc. as the last layer.

          Close the lid of the mould and press tightly. Gently demould it and transfer to a serving dish. Serve as appetizers or main course with either green chutney or sweet chutney.

          Alternately in the absence of the Sushi moulds, it can be done with your hands. Take a small ball of rice and shape like a rectangular or oblong shaped koftas. 

          Press it tightly with your fingers, apply some chutney over it and place any topping over it. Securely tie it with a spring onion and serve with green chutney / sweet chutney a la Indian style.

                                  To the mashed rice, add salt & sesame oil & mix well.

                                  All the required ingredients.

                                  Chop / slice the veggies.

                                  Heat oil & sauté prawns, chicken, sausages & eggplants.

                                  The Nigiri Sushi mould.

                                  Layer the rice first.

                                  Spread some green and sweet chutney.

                                  Place veggies as shown or any topping of your choice.

                                  Add another layer of rice.

                   Top it up with sausages, prawns, chicken, eggs, eggplants or any topping of 
                   your choice.

                                  Put the lid on & press tightly.

                         Demould them & arrange on a serving plate. This is my first batch.

                                  For the second batch - follow the same method.

                                  My second batch of Nigiri Sushi.

                                  Sushi made with the fore fingers.

                                  Relish them with some green chutney a la Indian style.