Best friend over, the boys had a play date from like 10am to late in the evening! Its quite a warm feeling to see your kids making friends and how their personality develops!
As part of a challenge on a cooking group on facebook, where my friends choose a dish and we all make them, I made my twist on the steam egg genre. Yummy and smooth like silk
Chawanmushi (????,Chawanmushi, literally “tea cup steam” or “steamed in a tea bowl”) is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as a dish in a meal. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root) and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ. Since egg custard, along with soup, can’t be picked up by chopsticks, it’s one of the few Japanese dishes that are eaten with a spoon.
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Once you go Dutch, you never go back!