Chawanmushi (Steamed Custard)
- Egg (at room temperature) 3
- (A) Japanese Dashi soup 500mL
Usukuchi Shoyu (Light soy sauce) 1/2 Tsp.
Mirin (sweet sake) 1-1/2 Tbsp.
Salt 1/3 Tsp.
- (B) Prawn 4
Kamaboko (fish cake) 4 (small sized)
Fresh Shiitake mashroom 4 (small sized)
Ginkgo nut (canned) 8
- Yuzu (citron) white radish sprouts To taste
*Prepare a 20x20cm aluminum foil
- Except for the tail of prawn, peel off all shell. Cut chicken into bite-sized pieces. Chop off the stem of shiitake mushroom.
- Lightly beat eggs and try not to bubble it. Strain it together with (A).
- Put (B) in a container, add “2” and cover it with cling wrap.
- Put water (200mL) in the Inner Pan, place an aluminum foil then place “3” on it.
- Close the Lid and heat the Inner Pan over Medium Heat for further 10 minutes.
- Place the Inner Pan in the Insulated Container and keep warm for 15 minutes. (Poke the custard with a bamboo stick. If clear soup comes out, it’s cooked.)
- Place thinly sliced Yuzu peal and while radish sprouts on top to serve.
- Chicken thigh 250g
- Vegetable oil 1 Tbsp.
- Onion 2 (medium)
- Carrot 1 (medium)
- Potato 4 (small)
- Butter 40g
- Cake Flour 3 Tbsp.
- (A) Water 200mL
Milk (at room temperature) 400mL
Chicken bouillon cube (crushed) 1 piece
Salt To taste
Pepper To taste
- Broccoli (as you like) To taste
- Cut ingredients into bite-sized pieces. Soak potato in water for about 5 to 10 minutes to remove harshness.
- Heat the Inner Pan over Medium Heat. Check its surface temperature by dropping a few drops of water. If they run on the surface, then it’s ready to cook. Put oil in the pan and stir-fry the chicken until its surface changes the color.
- Put onion and carrot. Then stir-fry them until onion becomes soft. Add potato and stir-fry it until its surface becomes clear color.
- Add butter and mix ingredients well. Then put flour and mix all well again.
- Add (A) little by little and keep mixing.
- Close the Lid and when it comes to boil, heat over Low Heat for a further 10 minutes (while cooking, mix it for 1 to 2 times).
- Place the Inner Pan in the Insulated Container and keep warm for 30 minutes.
- Place cooked broccoli on top to serve.
Hasma with Red Date and Lotus Seed
- Hasma (Oviductus Ranae) 30g
- Red Date 38g
- Fresh Lotus Seed 38g
- Rock Sugar Suitable amount
- Water 2.4L
- Soak the hasma overnight until it becomes whitish and soft. Remove impurities.
- Wash the ingredients. Put them in the Inner Pan and heat it up over Medium Heat
- Boil it until the rock sugar melts. Then put the Inner Pan into the Insulated Container. Keep warm for 30 minutes.
Papaya Sweet Soup with Snow Fungus
- Papaya 2
- Snow Fungus 40g
- Rock Sugar 80g
- Water 1L
- Salt To taste
- Clean the papaya. Peal it and then cut into bite-sized pieces.
- Soak the snow fungus in water for a few minutes until swollen.
- Put all ingredients into the Inner Pan and heat it over Medium Heat. After it has come to a boil, heat it over Medium Heat for a further 10 minutes.
- Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.