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Naughyde
 
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Default Tips for making chawan mushi?

I fell in love with chawan mushi at Medori's Floating World Cafe in
Minneapolis. I'm going to try to make it myself, I usually don't attemp
delicate foods. I'm a good but rough cook. I have a recipe, fyi it's
basically a custard made with dashi and eggs. You can put little good things
in it like fish or scallions, but not much. I'm making the dashi from scratch.
I don't have the special ramekins so I'll use mugs and cover with foil, put in
a pan with boiling water, and bake in oven (all per recipe from Ming Tsai's
home page).

So any tips on this careful and involved process? or favorite dashi ratios?
Or favorite brands of bonito flakes (I already bought them but I'll take it
under advisement).
thanks -
Erica