Ying and Niq's Niche

We celebrated Fathers’ Day with Ying’s family at Akamomiji Japanese Restaurant at Medan Ipoh Bistari. We ordered a variety of dishes including soba noodles, bento sets, temaki, maki, grilled shishamo and sanma. The sanma holds special significance to the autumn theme of the restaurant. The private room that we booked was also decorated with autumn scenes. The food was good and there were a few out of the ordinary creations. We topped it off with some warm sake. Nice!

Salmon temaki

Cucumber wrapped maki

Sesame seed maki

Jelly fish

Grilled shishamo

Posted by Wordmobi

Chawan Mushi is one of our favorite Japanese dish. Gabriel especially loves it. He first got hooked at Sakae Sushi, Queensbay Mall, Penang. I’ve done some research and experiments and have perfected my very own Chawan Mushi. Here’s the recipe that serves 3 at a cost of less than RM2.50.

Ingredients:

• 3 medium eggs
• 400ml water
• 4g Dashi granules
• 2 small Shiitake mushrooms cut to shreds

Method:

1. Crack eggs into a large bowl
2. Dissolve Dashi granules into 400ml water and add to eggs
3. Using a chopstick, gently stir eggs by drawing a ‘Z’ at the bottom of the bowl. Do not beat eggs vigorously.
4. Using a soup ladle, scoop egg mixture and filter through a sieve into 3 small bowls (rice bowls).
5. Add shredded mushroom. You may also add crabsticks or prawn to your liking.
6. Cover bowl with aluminum foil.
7. Steam in a covered wok – 2 minutes high heat then another 15 minutes low heat.

Dashi granules can be obtained from supermarkets. I found them at Jusco Queensbay Mall, GAMA, and also at Cold Storage Gurney Plaza. I use Shimaya Iriko Dashi soup stock (8g x 8 sachets) which costs about RM7.00. For the Shiitake mushroom, I use the dried ones (Chinese generally call them huagu or ‘flower mushroom’) and soak them for about 8 hours.

Shimaya Iriko Dashi No Moto