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RECIPES FROM THE RETRO HOUSEWIFE
CHAWAN-MUSHI (Steamed Egg Custard in Individual Bowls), Japanese
Dashi for Chswan-Mushi
Break the eggs in a mixing bowl and beat well. Add the cooled stock and seasonings and mix well. In individual bowls, arrange 5 to 7 pieces of chicken meat, 2 slices of kamaboko, 2 pieces of shiitake from which water has been drained, and 2 slices of bamboo shoots. Pour the egg mixture over this and place spinach on top, then put the lids on the bowls. Place the bowls in a boiling steamer and steam them for 20 to 25 minutes over a slow fire, The Chawan-Mushi is ready to serve if clear liquid comes out when it is pressed lightly with a spoon. Serves 5.
Dashi for Chawan-Mushi
Put kelp and water in a saucepan and boil. When water starts to boil, take out the kelp, put the shaved bonito in the saucepan and turn off the fire. Let bonito sink to the bottom of the pan, and use the clear liquid.
Boil chicken bones and neck for 20 to 30 minutes and use the clear soup.
Contributed by Mrs. Hisae Morikawa, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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