Various Japanese Food Recipes with Eggs

[shizu_haruna]

Omuraisu (Rice Omelet)




Recipe by Masako Kono
Ingredients (Serves 2)

• 4 eggs
• 300 g cooked rice (warm)
• 100 g chicken thigh
• 1/4 onion
• 3-4 mushrooms
• 1 green bell pepper (stem and seeds removed)

[A]

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  • 2 tbsp ketchup
  • 1 tsp Worcester sauce
• Ketchup (as desired)
• Parsley (as desired)
• A pinch of salt
• A pinch of pepper
• 1 tbsp butter
• 2 tsp vegetable oil

Directions

1. Cut the chicken into small bite-size pieces and season with salt and pepper. Cut the onion and bell pepper into 1 cm squares. Remove the stems from the mushrooms and quarter.
2. Prepare the chicken rice. Melt 1 tablespoon of butter in a frying pan placed over medium heat and stir-fry the chicken. Add the onions, followed by the bell pepper and mushrooms. Season with salt and pepper, add the rice and stir-fry, as if cutting the rice with the spatula.
3. When the rice becomes crumbly, stir in the ketchup and Worcester sauce, and season with salt and pepper.
4. Now to make the rice omelets. Make one at a time. Beat two eggs in a bowl and season with salt and pepper.
5. Heat 2 teaspoons or so of vegetable oil in a frying pan placed over medium heat. Pour in the egg liquid and stir quickly in a circular motion to form a slight mound, with more egg in the center than at the edges. Turn off the heat when the egg is half cooked and quickly lay half the rice sideways in the center before the egg starts to dry up. Fold the upper half of the egg over the rice and bring the covered portion towards you. Flip the omelet onto a plate.I
6. f the omelet falls apart when doing so, cover with a paper towel and fix the shape. Garnish with parsley and serve with ketchup, to taste. Repeat the process to make another rice omelet.

Chawanmushi (Chawan-mushi Savory Egg Custard)




Recipe by Jasline N.

Ingredients
Filling

• 3 shiitake mushrooms
• 4 prawns, shelled, de-veined and halved lengthwise
• 2 chicken fillet, diced into ¾-inch cubes
• 2 teaspoons light soy sauce
• 2 teaspoons sake

Egg

• 3 large eggs
• 500 ml dashi, at room temperature (2 cups)
• ½ teaspoon salt
• 1½ teaspoons light soy sauce
• 1 teaspoon sake
• 1 teaspoon mirin

Garnish

• Fresh coriander leaves

Method
Filling

1. Rehydrate the shiitake mushrooms by soaking them in hot water (or cook them in Niban Dashi). Remove the stems and slice the mushrooms. Set aside.
2. Place the prawns and chicken in separate bowls. Marinate them with 1 teaspoon soy sauce and 1 teaspoon sake each. Set aside.

Egg

1. Crack eggs in a large bowl and beat gently with a pair of chopsticks. Whisk in dashi, followed by salt, soy sauce, sake and mirin, taking care not to incorporate too much air bubbles.
2. Strain the egg mixture into a measuring cup over a fine sieve to remove air bubbles and any eggy lumps. Discard the eggy lumps. Set aside while you prepare the steamer.

Steam

1. Prepare your steamer - for me, I heat up about 1-inch of water in a pot and set a wire rack inside.
2. Divide the shiitake mushrooms, prawns and chicken among 4 (or 2 if desired) bowls / teacups / ramekins. Pour in the egg mixture. If there are air bubbles on top, blow at the air bubbles to remove them.
3. Cover the bowls / teacups / ramekins with aluminum foil and place them in the steamer.
4. Turn the heat down to low immediately and steam on low heat for 10 to 15 minutes if making 4 portions, 15 to 20 minutes if making 2 portions. Remove the aluminum foil and check for doneness - the top should bounce back when the back of a spoon is pressed very gently on top and clear stock should run after a chopstick is inserted into the centre of the chawanmushi.

Serve

1. Place the coriander leaves in the centre of the chawanmushi (where you pierced with your chopstick) and serve immediately.

Naggy
- The ratio of egg to stock is important to get a perfectly silky chawanmushi. The eggs I used weigh about 55 grams each (without shell). If your eggs are small, use one additional egg (and vice-versa).

- If you don't have dashi, you can use unsalted vegetable stock or unsalted chicken stock. If you can't get unsalted stock, try to at least use low-sodium stock and reduce the amount of light soy sauce to taste. Do also note that the resulting chawanmushi will taste different.

- For the filling, I don't bother par-boiling the chicken / prawns as I cut them into small pieces and they are cooked together with the egg custard. You can also use whatever you want, as long as they are cut into small pieces so that they cook within 15 minutes.

- For a luxurious garnish, use uni (sea urchin) or ikura (salmon roe).

Purin (Japanese Custard Pudding)




Ingredients

Caramel
Custard

• 1 cup (200g) sugar
• 3 Tbsp (50ml) water
• 2 cups plus 1 Tbsp (500ml) milk
• 3 eggs
• 1/2 cup (100g) sugar
• 1 tsp vanilla extract

Instructions

Caramel Syrup
Custard

1. In a heavy pot, put in sugar and water, but do not stir. Put it on the stove at medium heat until the water and sugar turns to dark brown. Pour the syrup into 8 small (3" diameter x 2" high) pudding cups or ramekins (may have some leftover).
2. Heat milk until just before boiling. Whisk together eggs and sugar, and add hot milk very slowly to avoid eggs curdling. Strain the mixture to make the liquid smooth, and add vanilla. Pour the mixture over the hardened syrup.
3. In a baking pan such as 13x9x3, place purin cups, and pour hot water around the cups (not in the cups!) about 3/4 up the side of the cups.
4. Bake at 350 F for 40-45 mins or until custard sets.
5. Refrigerate at least 3 hours or preferably overnight. You could decorate with whipped cream and cherries before serving if you wish.

Matcha Aisu (Green Tea Ice Cream )




Recipe by Setsuko Yoshizuka
Ingredients

• 1 tablespoon matcha green tea powder
• 3 tablespoons hot water
• 2 egg yolks
• 5 tablespoons granulated white sugar
• 3/4 cup whole milk
• Ice and water - for cooling the pan
• 3/4 cup heavy cream, whipped

Preparation

1. In a small bowl, mix hot water and matcha tea powder together and set aside.
2. After separating the yolks from the eggs, in a medium size sauce pan, lightly whisk the egg yolks. Note: Do not heat the pan yet.
3. Add sugar in the pan, and mix the sugar with egg yolks until well incorporated.
4. Gradually add milk into the egg and sugar mixture and mix well.
5. Put the pan on low heat and heat the egg mixture, stirring constantly to make sure it doesn't burn. When the mixture thickens slightly, remove the pan from the heat and set aside.

1. Soak the bottom of the pan in ice water to help cool the egg mixture.
2. Add the matcha powder and water mixture into the egg mixture and mix well. Continue to cool the mixture in ice water.
3. Whip the heavy cream so that it is slightly thick and airy. Add this whipped heavy cream into the egg and matcha mixture. Gently incorporate all the ingredients using a spatula, until mixed.
4. Pour the ice cream mixture into an ice cream maker. Then pour the mixture into a freezer safe container with lid, and freeze for 8 hours or longer. (Please see instructions for your ice cream maker and follow recommended best practices.)

Resources:
NHKWorld
Japanese Cooking 101