Ingredients:

1 radish (daikon)

Miso paste seasoning:

300g miso paste
135g fine sugar
1 cup soy sauce
1/2 cup Japanese sake

Preparations:
Wash and rinse radish, halve and slice into 3cm thick pieces. In a medium bowl, combine the seasoning sauce and mix well until the sugar had dissolved. Place radish slices in a bowl and sprinkle with some salt. Gently toss well and press them with heavy object for 8 hours, stir often to release the excess moisture. Remove and dry with kitchen towels. Spread a layer of miso sauce in radish slices, top with another layer of miso sauce mixture. Set aside and let rest for 16 hours, mix often. Remove miso sauce from radish. Chill them in refrigerator. Rinse with some water, drain and cut into bite size then serve.

Japanese Egg Custard ( ChawanMushi)

“Chawan” means Japanese style tea cup and mushi is steam in Japanese. Chawanmushi (茶碗蒸し) literally “tea cup steam”, is a Japanese famous egg custard dish. It is usually eaten as an appetizer with the main of egg mixture flavored with soy sauce, dahsi and mirin. One reminder when cooking the dish is do not overcook. It should not have too much air bubbles, not to be too dry on top. You will feel a real refreshed when you taste a well-done chawanmushi, especially the moment it “melt” inside your mount, amazing taste, Yummy! Yummy! It has a very soft and smooth texture which you couldn’t refuse to request for 2nd cup, like I always do.Ingredients: (4 serving)

4 prawns
2 shiitake mushroom sliced
4 slices of kamaboko fish cake
2 inch carrot sliced
4 piece of chicken or white fish (cut into bite size)
4 sliced carrot chive cut into 3cm
4 mitsuba leaf

For the egg custard mixture:

3 eggs beaten
2 cup dashi stock
1 tsp sugar
1/2 tsp salt
1 tbsp light soy sauce
2 tsp mirin
water

Preparations:

Break the eggs into a bowl. Gently beat them by drawing Z letter or cutting action using chopsticks, not an eggbeater. This action will minimize the bubbles coming out while beating eggs. Add dashi stock little by little, and mix all ingredients above for egg custard mixture while stirring it at the same time. Prepare 4 chawan mushi serving cups with lids or tea cup covered with aluminum foil. Pour in mixture of egg with dashi stock. Place filling of prawns, shiitake mushroom, kamoboko (or others ingredients as you like) into individual cup. Boil water in a steamer with high heat. Place  cups into the steamer and lower the heat down to medium. Steam it for about 12 ~ 15minutes. Check the readiness by inserting a tooth pick from time to time to avoid over-cooked. If it comes out clear, then it is done. Topping it with mitsuba leaf.

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