Yay! 2 exciting things in this entry: my second kyaraben, and my first recipe!
This is my entry for the Bento Summer School Homework # 1. The task is basically to adapt a non-muffin/cupcake recipe and use a muffin tin to cook it. Then, for bonus points, to pack a bento using that recipe.
Here, I used silicone muffin cups and cooked chawanmushi in them. If you search online, there are several takes to the basic idea of chawanmushi, which is basically steamed savory egg custards. My own interpretation is as follows:
Makes 3 small cups
Ingredients and Preparation:
1 small carrot – Grate the carrot finely.
1 shiitake mushroom – Remove the stem. Slice into half inch strips.
1 medium/large egg
1/4 cup dashi stock (I used instant dashi granules to create the stock.)
~ 1/4 tsp mirin
~ 1/4 tsp soy sauce
~ 1/2 tsp white sugar
* Mirin, soy sauce, and sugar amounts can vary according to taste.
Break the egg into a small bowl. While pouring the dashi stock into the bowl, gently stir the dashi with the egg. (Note: Do not beat! We don’t want bubbles into our mixture.) Add the mirin, soy sauce, and sugar and stir some more. Divide the grated carrot and sliced shiitake into three small silicone cups. Gently pour the egg mixture into the three cups. Some of the carrots and shiitake mushroom might float to the top; this is perfectly fine. Steam the eggs for around 12-15 minutes.
Bento break-down: Here you’ll (barely) see that I put in a heart-shaped carrot slice in my chawanmushi, which is slightly submerged in the egg. I have a bed of carrot-rice beside the silicone cup (Carrot-rice: I put grated carrot, a bit of olive oil, and a dash of salt into the pot while cooking rice.) At the bottom is a row of steamed broccoli florets to represent grass. The flowers are actually flower cut outs off a steamed fish cake, with cheese circles in the middle.
You’ll notice that this entire bento is made using only the rice cooker. Prep time (including packing the bento) is around 35 minutes and the cooking itself is another 20 minutes.
Originally posted: Jun 30, ’10 4:47 AM