Raclette, The Cheese That Melts in Your Mouth

Raclette is a piece of wintertime Switzerland that most of the people like to have not only in winter chalets but also at home. If you ask most of the people which they prefer, fondue or raclette, most will reply raclette! The reason why is this so remains a mystery! I am a fondue monster myself, which is not to say that I don't enjoy cheesy raclette with good old friends. 

For those of you who haven't a clue, perhaps I'd better explain what it is. Raclette is essentially melted cheese, served over boiled potatoes with lots of ground black pepper, accompanied by small pickled onions and gherkins. The name comes from the French verb "racler", to scrape, because of the way the melted cheese is scraped off the block.

Like everything with a strong tradition, there are lots of very strict dos and don'ts, which don't actually matter that much. After you've had it a couple of times you'll get to know what you like and what you don't. The only thing that you need is to have a good raclette machine! 

Once you have one of those, and the following ingredients, just invite some friends round and you're all set.

Time: whatever it takes to cook the potatoes, plus as long as you want

Ingredients:

• 200 to 250g raclette cheese per person (in rectangular blocks for the first machine, or half-wheels for the second) - damage $15.00
• small firm potatoes (in Switzerland we use Bintje, Charlotte and the aptly named Raclette varieties) - damage $6.00
• pickled onions - damage $4.00
• a selection of dried meats, prosciutto, parma ham etc. - damage $10.00
• (optional) sliced peppers, tomato, onion, mushrooms
• paprika and fresh black pepper

1. Boil the potatoes in their skins until they're done.

2. Set the table with your meats, pickles, vegetables and cheese, the latter cut into thickish slices (too thick for a sandwich).

3. Put the potatoes on the table in their pan, covered, to keep warm while the cheese is cooking.

4. Each diner takes a slice of cheese and pops it into his/her individual cheese tray, tops it with a slice of tomato or other vegetable if he/she so desires and slides it under the grill. This is a good time to eat a few slices of ham and some gherkins. When the cheese is bubbling convincingly and going brown around the edges, remove the tray from under the grill, scrape the contents with a small wooden spatula on top of the potato which you have just placed on your plate, sprinkle with pepper and paprika, and eat. As it can take five minutes or so for each slice of cheese to cook, particularly before the grill has warmed up properly, it's a good idea to put a new slice of cheese in as soon as you've scraped the last one onto your potato. That way you can keep 'em coming.

And to finish off, here's the last word on "Real Raclette", taken from Sue Style's book A Taste of Switzerland: "Light a good fire. Buy yourself a half wheel of real Raclette cheese, preferably from the Valais (Gomser, Bagnes, Orsières etc.), between three and five months old. Scrape off the rind, top and bottom, so that the cheese can melt more easily. Prepare boiled potatoes in their skins and have ready a supply of gherkins or cornichons, pickled onions and black pepper. When the fire has died to a mass of glowing embers, procure yourself a large stone and put it before the fire. Set the half cheese on top, its cut surface exposed to the heat. Nearby have a supply of plates. As the cheese melts, scrape it off on to a plate and serve at once. Continue in this way until everyone is full." 

How To Make A Quick And Easy Parmigiana

The name parmigiana sounds like a dish from Parma, but you be surprised to find out that parmigiana has its origins in the south of the country. They called this dish Parmigiana due to parmigiano reggiano cheese that originates from Parma in the north of the country. I'm always on the lookout for new ideas and new ways to do old things. It can also be a good idea for new year eves or xmast dish. I was intrigued by this version. It’s actually the way my family does it since generations. Not to my surprise, parmigiana is completely unknow to my area in south east asia. It always surprises my guests when I come up with this dish, simply because they have the impression that all western foods are expensive to make. Well, partly true but here I proof them wrong… its easy and cheap to make!

The parmigiana dish is a dish that you could be prepared with spending less and not much time investment and energy. Great dish to make a change every now and then. it actually has lot's of similarities to traditional beef lasagna  parmigiana can be a good alternative solutions for vegetarians. 

Ingredients for up to 3 persons:

3 large aubergines (damage $4.00)
Olive Oil
Garlic, I prefer old garlic (peeled and finely sliced)
1 teaspoon of oregano
800 g tinned plum tomatoes (damage $6.00)
sea salt
ground black pepper
a little wine vinegar
3 large handfuls of parmesan cheese, freshly grated (damage $6.00)
2 handfuls dried breadcrumbs
150g mozzarella, optional (damage $ 5.00)

The first thing to do is to remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you're using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 lugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you're using tinned tomatoes, break them up, and if you're using fresh tomatoes (which will obviously taste sweeter and more delicious, if they're in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds.

Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes. 

Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won't all fit into your griddle pan in one go. As each batch is finished, remove them to a tray and carry on grilling the rest until they're all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.

Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you've used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Sometimes the dish is served with torn-up mozzarella on top, which is nice too.

Place the dish in the oven and bake at 190°C/375°F/gas five for half an hour until golden, crisp and bubbly. It's best eaten straight away, but it can also be served cold. 

The Good Old Way to Extract Honey

It's a beautiful day and you are ready to visit the bees to collect the honey, in a premature stage, some of the honey when shaking the comb might drip out which means it is not ready and the frame should be given back to the bees to ripen.

I have always been interested to find out more about how to extract honey since decades. Here I'd like to share more with you about ways to make honey production fun and easy. Although this is not a cooking recipe, nevertheless it's a way to show how you could make up something with tight budget and not too much effort. If you live in a metropolis, forget about it and go back to work! haha

So we start from when the supers are full of capped honey they are ready for extraction but before you can bring them home you must remove the bees from them. This can be done in a number of ways:

Using a bee escape of some sort - Porter, Canadian etc.
Using a 'fume' board' to drive the bees down into the brood nest
Brushing the bees from each individual comb
Using a mechanical blower to blow the bees out of the supers

BEE ESCAPES

The principle of these is to allow the bees to exit the super but not allow them to return. The board containing the escape is placed below the super/s to be cleared (no more than 2 at a time) and the supers closely covered with a crown board (without holes) or a cloth. It is most important to make sure the supers and covering are bee tight. There is nothing the bees like better than to steal back the honey you think you are stealing from them! Leave the hive for 24 hrs. (12 in the case of a Canadian bee escape board) and when you return, there will (hopefully) only be a very few bees in the supers. In some instances the bees will not leave the super. 

This is usually caused by:

a) the bee escape being blocked b) the bee escape allowing two way passage of the bees c) there being not enough room for the bees below the bee escape d) the queen having got into the supers and eggs and grubs are present. or e) the bees are getting access from the outside through a small gap!

One more technique that I can share with you is that a quantity of escape boards (at least one per colony) is taken to the apiary and they are positioned under the supers to be removed. Start at one end of the apiary and proceed to the other fitting boards as you go. When you have reached the last one. Return to the starting point and remove the supers (a blower or brush is useful here) The supers will not be entirely empty, but the majority of bees will have left.

FUME BOARDS

Fume boards use a chemical which drives the bees away from the board and thus out of the super. Two chemicals are in common use, Benzaldehyde and Butric anhydride (BE-GO). Benzaldehyde is oil of bitter almonds and used carefully is quite safe but it may cause some irritation to the skin of some people. Butric anhydride is also safe but the smell is quite objectionable to some people. A fume board is made to the dimensions of the hive top with 4" deep sides, a piece of absorbent cloth (or sacking) is pinned to the underside. This cloth is lightly doused with the chosen chemical. the crown board is removed from the hive, the bees are smoked moderately and the fume board is placed on top. The smoke makes the bees start to retreat from the supers and the fumes finish the process. It is very quick and effective and requires only one visit to an out apiary.

BRUSHING THE BEES

Take to the apiary an empty super, a crown board to keep it off the ground, and a cloth to cover it. Place the crown board on the ground beside the hive, the empty super on it and cover with the cloth. Remove the roof and crown board from the hive and smoke the bees. Remove one frame at a time from the supers, brush the bees from it onto the ground in front of the entrance, place the bee free frame into the waiting super and cover. Repeat until you have cleared all the frames, using the newly emptied super for the next box of cleared frames.

MECHANICAL BLOWER

This machine blows the bees out of the super. The supers to be cleared are first removed from the hive and the roof replaced. The supers are placed one at a time on the roof with the top bars facing the back of the hive. The blower is directed from behind the hive blowing a stiff blast through the frames. The bees will be blown to the ground in front of the hive.

EXTRACTING THE HONEY

There are two main types of extractors - the tangential and the radial. Each holds a varying number of frames and extracts by centrifugal force. The difference lies in the way the frames are held within the unit. In the radial extractor the frames are held like the spokes of a wheel on the radii of the rotor. The top bar of the frame is furthest away from the centre to take advantage of the slope of the honey cells. Honey flows from both sides of the comb at the same time.

The tangential extractor holds the frames at right angles to the radii and the honey is extracted from only one side at a time. Some of these extractors have a double sided cage and this swings through 90 degrees if the direction of the motor is reversed. Others (more commonly) are non-reversing and the frames have to be turned by hand. Extract half the honey from the first side, turn and extract all the honey from the second side, turn again and fully extract the first side. This is to prevent the combs disintegrating under the pressure of centrifugal force.

Always load extractors evenly and remember that pollen and set honey do not come out and may cause the extractor to swing about over the floor. If you are going to sell even a small amount of your honey you must use a stainless steel or food grade polythene extractor. There are many old tin extractors on t-he market but my personal view is to leave them well alone. Hire the association extractor until you can afford to buy a 'proper' one! This will also give you the experience of at least one sort of extractor which will enable you to make a more knowledgeable choice when you do buy.

THE EXTRACTING ROOM

Honey is incredibly sticky and gets into the most inaccessible place -when choosing a room in which to extract remember this!! The kitchen is the most popular place to extract honey; it has a sink and water supply and hopefully a washable floor (if not put polythene over it). Put a layer of newspaper over the floor and keep plenty handy to cover the spills as they occur. (This is not health or hygiene advice)

Remember that wax melts!

Bees away from their hive are not inclined to sting.  Bees carried into the extracting room in supers are normally extremely gentle, with no brood or queen present.  However, they are very adept at stinging the finger that accidentally crushes them while picking up a frame or super.

NEVER WASH THE EXTRACTOR OR OTHER TOOLS IN HOT WATER

You will need a knife or special de-capping fork to de-cap the honey and a container which to catch the cappings and drippings of honey. The knife can be heated knife especially for made for de-capping. The container should be big enough to catch the cappings without them dropping on the floor and ideally a strainer is in place within it to allow some of the honey to drain from the cappings. A bridge, into the centre of which a nail is driven, is placed over the container and the frame is balanced on the nail whilst de-capping. This allows the frame to be turned easily. 

Cut the cappings from the honey as close to the surface as possible leaning the comb to one side to allow the cappings to fall away from the frame. Place the de-capped frame-into the extractor and continue until it is full. Extract slowly at first and build up speed as the frames empty of honey. Continue in this way until the job is finished.

After extracting the spring flow replace the supers on the hives for the bees to clean and refill. Having extracted the summer flow the supers must be stored for next year. There are two things you can do with these 'wet' supers - that is the supers containing the newly extracted comb. Either replace them on the hives for the bees to clean up then store in a shed, outside, or on the hives over the crown board ensuring mice cannot get access to them, or store them 'wet' in a bee and mouse proof place. It is said that putting wet supers on the hives in spring encourages the bees to enter them, the down side is that the honey left in them may ferment and smell nasty.

THE HONEY

Honey should if possible be strained directly from the extractor but if it has started to granulate in the comb it will not go through a fine strainer. In this situation it may be either warmed immediately, strained and stored in buckets or it may be run straight into buckets. In this case, before it is bottled it must be warmed until it becomes liquid, and strained. Of course for your own use you do not have to strain it at all. Honey that is bottled immediately it has been extracted may set very hard in the jar and be difficult to remove. To avoid this first store it in honey buckets and when it is required warm it gently until it is runny enough to bottle.

It is easy to build a warming box for your honey and it may be warmed by two 40 watt platform to place the honey buckets, under which can be set the light bulbs. To warm crystallized honey to the point of being able to bottle it, place the buckets in the warming cabinet at a temperature of 32 C (90 F) for 3 to 5 days. When stirred this will be at a good consistency for bottling and Noll not set hard again (probably). To reduce honey to a clear liquid, you must increase the temperature to 52 C (125 F) for 2 days. This will take some experimenting with since larger containers take longer than smaller ones. Do be careful not to overheat honey or it tastes like toffee!

To bottle honey you do need a Honey Gate set into the side of a bucket at its lower edge. It is no fun to try pouring honey into jars.

Storing Vegetables to Save Food From The Refrigerator

Our generation is getting stupid ! An interesting alternative to store vegetables in refrigerators can be possible following ancient traditional methods. It is that lost knowledge about fresh food – what it should look like, how long it should last, how we should treat it. Korean designer Jihyun Ryou wanted to reintroduce in her thesis project at Design Academy Eindhoven, Save Food from the Refrigirator. Her solution is a set of ingenious, wall-mounted storage units that draw on traditional, pre-refrigeration food preservation techniques originated in Korea.

                     

Leaving aside the potential food preservation benefits and possible energy savings, perhaps the most important aspect of Ryou’s food shelves is their visibility. By putting fresh fruit and vegetables on the wall, Ryou’s design would force us to actually look at our food.

The result of this daily confrontation, she hopes, is that we would eat more healthy, wate less, and – intangibly but importantly – rebuild our relationship with these equally biological and perishable, if slightly less animate, fellow organisms.

In the current food preservation situation, we hand over the responsibility of taking care of food to the technology. We don’t observe the food anymore and don’t understand how to treat it. My design looks at re-introducing and re-evaluating traditional oral knowledge of food. Furthermore, it aims to bring back the connection between us as human beings and food ingredients as other living beings. I believe that once people are given a tool that triggers their minds and requires a mental effort to use it, new traditions and new rituals can be introduced in our culture.

Ryou doesn’t call for the complete elimination of the refrigerator, but her idea of redesigning domestic space to suit food (as opposed to redesigning food to our appliances) is pretty exciting. Unfortunately, her elegant designs are not commercially available, although they don’t look impossible to recreate with quite a basic set of carpentry skills.

I guess that everybody can understand that Food is put in refrigerator to prevent it from spoilage by the action of microbes. But this does not mean that all food must be handled equally and stored in refrigerators. It's a fact that out of our ignorance and lack of knowledge in food preservation is the main cause to blame that brought us to this point....

Breath-Taking Orecchiette con Cime di Rapa

Orecchiette con cime di rape is the signature dish of the Puglia region of southern Italy. Orecchiette literally translates as "little ears". They look like little bowl shaped discs that are ideal for catching the wonderful sauce they are to be tossed with. 

Every village in the Puglia region has a special way of making them. It is worth the effort and expense to seek out the best orecchiette you can find to make this dish, but if necessary Barilla is the brand that makes orecchiette that are readily available at most supermarkets. I am aware that orechiette pasta cannot be found in many countries but sometimes it depends on luck and occasionally food stores come up with new stuff. 

My place in Singapore for example, I depend on public transport that carries me to the center of the city. Right there at ION shopping mal, there is an Italian store that sells authentic Italian products. Otherwise it’s almost mission impossible to get orecchiette in Asia.

This classic dish features cime di rape, also known as broccoli rabe in English, or sometimes referred to as turnip greens. I was able to find broccoli rabe at a local grocery store, but you may need to go to a local Chinese or Italian produce market. Make sure it is nice and fresh, your dish will be a real treat.

Ingredients:

2 bunches (about 2-3 pounds) broccoli rabe (damage $ 4.00)
2 cloves of garlic, minced
2 anchovy fillets, chopped (damage $ 3.50)
extra virgin olive oil
some salt
grated pecorino cheese (damage $ 3.50)
1 pound dried orecchiette pasta (damage $ 3.50)

First put a large pot of water to boil, add salt generously. Wash your broccoli rabe, and cut off any hard stems.  Put the broccoli rabe to boil in the salted water for about 10 minutes. When it is tender, remove it from the water with a slotted spoon, drain in a collander and set aside. You will use this same water to cook the pasta, so don't pour it out.

Next add the orecchiette to the same boiling water, and cook according to the package directions. You want the orecchiette cooked, but still al dente. While the pasta is cooking, you will prepare the broccoli rabe condiment for your pasta. In order to get the consistency I like, before heating the broccoli rabe with the other ingredients, I put it in the food processor and pulse it a little bit. You can coursely chop it to your desired consistency prior to using. In a large skillet heat about 1/4 cup extra virgin olive oil. Add the garlic, and stir until brown, I personally love to have lot’s of garlic. Then put the chopped anchovies and break them up with your spoon. Add the broccoli rabe to the skillet and stir well until all the ingredients have combined. You may want to add a little bit of salt, and perhaps a pinch of crushed red pepper flakes or some chilli padi (some fusion doesn’t hurt) 

When the pasta is done (usually 7 to 8 minutes), drain it, and add it to the skillet. Toss all the ingredients together over medium heat until they are well blended together. Add more extra virgin olive oil if needed. Serve your orechiette with a sprinkling of grated pecorino cheese on top, and enjoy with a nice red wine.

Buon appetito!

Economical Wonton Noodle Soup

Gather your guests in the kitchen and have them help you fold the wonton! Folding wonton requires patience and again a lot of patience. Soon you will notice the more you fold the better wontons will be produced.. Now, Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water and salt) flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape. A triangular shaped Wonton is the most common shape around the world.

Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. Wonton are commonly boiled and served in a soup or sometimes deep-fried.

I personally prefer the soup version of Wonton, simply because lots of outside food is deep-fried nowadays which means not as healthy.  I am lucky to be in Singapore if we speak about this dish; there are plenty of food stalls around every corner of the city. But having said that, home made food is still the healthiest choice, so don’t get too much used to outside food if happen that you live in south east asia.

I am sure you are used to watching the clock when boiling pasta, well this isn’t pasta but a chinese style wonton noodle soup! Boil your pot of soup, add dumplings. When it comes to a boil, add one cup of broth. When finally that comes to a boil, add another cup. When boiling again, it’s done!

Every region in China has a different way of making wonton noodle soup, but this is how I did it for four persons:

1/2 pound ground pork (Damage $ 5.00) for Vegetarians Portobello mushrooms (approx. $5.00)
2 stalks scallion, finely minced (Damage $ 1.00)
1 tablespoons soy sauce
1 teaspoons rice vinegar
1 teaspoons cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1/2 pound wonton wrappers, at room temperature, covered with a damp towel
1 tablespoon cornstarch + 1/4 cup cool water (cornstarch slurry)
2 quarts chicken broth
8 ounces dried wonton noodles (or thin egg noodles)
1/2 pound bok choy (Chinese Cabbage) leaves separated and washed well (Damage $ 2.50)
1 teaspoon sesame oil
chili garlic sauce (optional)

In a large bowl, combine the pork, scallion, soy sauce, rice vinegar, cornstarch, sugar and sesame oil. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. Brush cornstarch slurry on one tip of the triangle. Bring two corners together and press to secure (though my kids often just leave them as triangles.) Place on clean, dry plate in one layer and cover loosely with plastic wrap to prevent drying. Repeat with remaining.

In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room temperature or just slightly chilled. Turn the heat to medium-high and add the wontons. Bring pot back to a gentle boil. When it reaches a boil, add 1 cup of the reserved broth. Bring back to a boil and again, add the remaining 1 cup of reserved broth.

Keep the heat on the pot on (you still need to cook the noodles and bok choy) while using a spider or sieve to scoop up the wontons and distribute amongst the bowls. Cook the noodles in the pot according to the package instructions. Add the bok choy (Chinese Cabbage) to the pot during last minute of cooking noodles and let simmer, until cooked through. Ladle broth, noodles and bok choy to bowls. Drizzle just a few drops of sesame oil in each bowl. Serve with chili garlic sauce if happen that you stay in south east asia.

Enjoy and don’t forget about this economic recipe!

Pasta with Garbanzo Beans

Pasta e Ceci is an ancient Roman classic dish traditionally served on Fridays or Weekends. If you step into any Roman Trattoria on Fridays, you will probably notice its distinctive scent coming out from the generally rowdy kitchen. I have always been a fan of soups, especially soups that can be prepared in no time with minimal effort.

In actual fact, every corner of Italy has a version of pasta, and Ceci, I will introduce my own version of pasta and Ceci the way my grandma used to prepare it for 12 hungry but enthusiastic folks.

In essence, this family of full-bodied soups, pasta e ceci, pasta e fagioli, or white bean soup, are purees of beans with just enough oil and the trinity of onion, carrot, and celery to help the beans express themselves fortified with pasta or bread, dribbled with raw oil and maybe topped with some Parmesan. To prepare tasty pasta and ceci you do not need necessarily add celery or carrot, it’s fully up to you what flavors you wish to choose as long you don’t forget the main factors which are pasta and Chickpeas (Garbanzo beans)

You prepare your soffrito of finely chopped onion, garlic, and shallots, sautéing them gently and slowly in olive oil until soft floppy, and translucent. Then you add a dice of chicken stock (remember no MSG! Don’t mess with this dish), stir, and then 2/3 of your cooked chickpeas for 5 minutes (The peas are usually already salted, so no additional salt is needed). You stir again pour in two glasses of water and wait till boiling point. Lastly, throw in elbows (A kind of pasta, you can use any other type of pasta). Bring the pan to a happy boil, and then leave the pan to bubble away gently for about 7 minutes. Bon appetit!

 

Ingredients for 2 persons:

450g tinned chickpeas (Damage $3.00)
6 tbsp extra virgin olive oil (Damage $0.50)
mild onion peeled and finely diced (Damage $1.50)
diced garlic (Damage $ 2.00)
chicken stock (Damage $1.50)
225g small dried tubular pasta (Damage $ 4.00, it can be used countless times)

Optional

medium carrot peeled and finely diced
stick of celery finely diced
2 tbsp tomato concentrate
small sprig of rosemary
500ml vegetable or chicken stock or water the chickpeas were cooked in with more plain water added to make up the 500ml if necessary.
Parmesan rind
salt and freshly ground black pepper
your nicest oil for on top

Enjoy the freshness and richness of this meal; it’s tasty, healthy, and economical…

The Secret Recipe of Making Chawanmushi

When making chawanmushi, how do you ensure that the toppings stay suspended in the egg custard rather than sinking to the bottom?

If you want the toppings to stay visible above the custard, steam the egg over two times, first steam half of the egg mixture, then place the toppings on top before pouring in more egg mixture to steam for a further 2 to 3 minutes.

The recipe for this dish is very similar to that of Chinese steamed eggs, but sometimes the toppings may differ. The great thing about this recipe is that Chawanmushi can be eaten either hot or cold.

                                                  Ingredients:

2 ½ cups water

1 small handful bonito flakes

80g chicken breast meat

some fish meat

4 eggs

some fish cakes

some ginko nuts

dash of salt

a little potato starch

½ tbsp. water

Method:

1. Bring water to a boil, turn off the heat and steep bonito flakes in the water. Discard bonito when it sinks to the bottom of the pot. Strain the dashi and leave to cool.

2. Cut chicken meat into slices and mix well with seasonings together with the fish meat. Set aside for ten minutes, then scald briefly in boiling water.

3. Beat egg with a dash of salt, add dashi (amount of dashi is double the volume of the eggs) and mix well. Strain mixture into small cups or bowls. Divide the ingredients into the individual cups.

4. Cover with cling wrap and steam over low heat until the egg custard is set.

Lastly, some additional tips:
Do not beat the eggs too hard until the mixture turns foamy
For a smooth texture, stain the egg mixture
To allow the egg to cook faster, preheat the small cups or bowls before pouring in the egg mixture.

Enjoy your meal and don’t forget this recipe!