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Hi guys!! Today I want to share with you my signature recipe that will definitely impress the heck out of everyone! Be it your boyfriend/girlfriend, future mother-in-law, dog, cat, squirrel, otter, koi fish or whatever!
This is even better than high end Japanese restaurants, no kidding… try it to believe it. (I know is my recipe but seriously…)
HERE GOES NOTHING BUT THE LEGENDARY
CRAB AND IKURA CHAWANMUSHI
There are a few components to the dish that you have to prepare before bringing everything together.
1. Ichiban Dashi (first infusion Japanese stock)
2. Yuzu Ponzu Sauce
3. Ikura from Donki
4. Crab from Donki (frozen section - king crab, snow crab) or can use canned crab from Phoon Huat or supermarket
5. Homemade ginger oil
RECIPE:
DASHI
500g water
15g kombu (kelp)
22.5g katsuobushi (bonito flakes)
Bring water to boil. Turn off the heat and throw kombu in to infuse for 20mins. Once 20mins is up, remove kombu and bring water back up to boil. Once boiling, turn off heat and throw katsuobushi in to infuse for 1min before straining. Cool dashi down before using.
YUZU PONZU SAUCE
200g dashi
80g sake
80g mirin
20g yuzu ponzu from Donki (kikkoman brand)
10g soy sauce
6g yuzu juice if not can use lemon/lime juice
Add everything except yuzu juice into a pot and bring to simmer. Reduce slightly to burn off all the alcohol. Thicken with corn starch slurry until consistency is desired. Season at the end with yuzu juice to make it more bright and WOW! Garnish with chives or spring onions at the end.
PRO TIP: DON’T OVERBOIL THE SAUCE AS THE FRAGRANCE OF THE SOY SAUCE WILL BE GONE. JUST A GENTLE SIMMER.
HOMEMADE GINGER OIL
100g canola oil
40g ginger (smashed)
Heat up oil in a pot and add ginger in. Let it caramelise slightly.
CHAWANMUSHI BASE
100g egg (about 2 medium sized eggs)
2 tbsp sake
2 tbsp mirin
240g dashi
pinch of salt
Add everything together and whisk/blend until smooth. Double strain it into chawanmushi cups. PRO TIP: DOUBLE STRAINING MAKES YOUR CHAWANMUSHI SILKY SMOOTH LIKE TOFU.
Steam chawanmushi using a steam for 5-8mins until the middle is set. You can check doneness by wobbling the cup to see. If using combi oven, steam at 81deg for 20mins, 91deg for 3mins.
PRO TIP: MAKE SURE YOU CLINGFILM YOUR CHAWANMUSHI CUPS IF THEY DONT COME WITH CUP COVERS. WATER DROPLETS FROM STEAMER WILL MAKE YOUR CHAWANMUSHI LOOK UGLY WITH LOTS OF HOLES!
PLATING INSTRUCTIONS
Pour yuzu ponzu sauce on top of the egg custard. Put crab and ikura. Spoon a few drops of ginger oil on top. VOILA THERE YOU GO! Best chawanmushi in your life. Try it out let me know how is it and ask me if there’s any questions in the comments below!
#Adulting101 #egg #chawanmushi #japanesefood #finedining #homecooking #whattocook #lemon8food #lemon8foodsg #Recipe