I am so excited for this video, it is the one I have been waiting for - I am going to watch it again and again, and try it out. Thank you so much for featuring Chawan-mushi which I have loved since discovering it 25 years ago and can't find it locally. But now I can make it!
Thank you so much for your comment. Hope you will enjoy chawan mushi with this recipe. Please let me know if the taste is similar to the one you loved. I really hope it will be tasty as you imagined 😊
Super nice, Sayaka! All the dishes are superb. I can eat a cup of chawanmushi for breakfast, lunch or dinner, of course with or in between other dishes. Shitake should be a part, also a piece of smoked/salted pork and a shrimp and/or a piece of surimi and a small piece of vegetable like broccoli or cauliflower, maybe pre-steamed. I want to cover all so it becomes a surprise what you find in the cup :-)) I like to cut around the edges of the cup carefully and add just a little bit of kombu/dashi bullion or so when the cup is cooked, if you do, be careful with the salt in the egg mix. The fried tofu bags and edamame etc are excellent. Fake unagi! Yes, good idea, eggplant is good and one does not usually eat unagi for breakfast, brilliant. For me a perfect breakfast. Maybe with a lighter miso-soup and a very small fried fish and some pickles, but that is just me. Arigato, I love to see and also cook these simple Japanese things. All the best, see you next time.
Wow! Your chawanmushi is so gorgeous! Yea, I wanted add shrimp also but I was so lazy to prepare shrimp haha. Next time I will definitely make the one with it and I wanna try the vegetable version too like you do 😊 Thank you so much for always watching my video and your comment 😆
Thank you for sharing your chawan mushi... looks good and yummy... I tried cooking chawan mushi but always failed. I will try your chawan mushi recipe. Thank you.
It was not real fish. You know I am also sea food eel eater. I am telling not in a bowl a few pieces over rice. It is BBQ version of braised eel. Transparent jar consist of steamed egg has been so long to meet again. Reminded me of seeing in Korea with my parents whenever going to Japanese course cuisine restaurant. It tasted like pudding. Thanks. I was wondering how to make as such a great skill.🎉
Sayaki, these all look great, but I was wondering if you could make a video with actual eel? Maybe a video like the ones you make with multiple dishes made from one ingredient?!! That'd be awesome!!!🥰🥰🥰
If only I watched this earlier, I could have made chawanmushi for breakfast instead of omelette! I did not know dashi powder existed. I've been substituting chicken stock powder, because it was what I have, but if I can find dashi powder, I will buy some and keep in my pantry for when I need it.
Oh, please do so! Dashi powder is very convenient. I think many Japanese use it instead of real dashi broth. Thank you for watching my video! I post the link for dashi powder just in case! amzn.to/46StmWJ amzn.to/3sNxVnb
@@JapaneseCookingChannel Thank you for the information! I live in Australia, so I will try to find it here in a shop...I know a good shop to buy Japanese products, so they should have it!
Thank you for watching this video! The thin type (called "abura-age") can be frozen. But the thick one (called "atsu-age") is almost like tofu inside and fluffy so it's not good when frozen because the texture will be very different. Please buy the thin type and freeze it. I always do that 😊
I'll definitely try out the eggplant eel! I'm vegetarian so it looks like a great substitution
Thank you so much for watching my video!
Yes, I think so too! Please enjoy it 😊
I am so excited for this video, it is the one I have been waiting for - I am going to watch it again and again, and try it out. Thank you so much for featuring Chawan-mushi which I have loved since discovering it 25 years ago and can't find it locally. But now I can make it!
Thank you so much for your comment. Hope you will enjoy chawan mushi with this recipe. Please let me know if the taste is similar to the one you loved. I really hope it will be tasty as you imagined 😊
Super nice, Sayaka! All the dishes are superb. I can eat a cup of chawanmushi for breakfast, lunch or dinner, of course with or in between other dishes. Shitake should be a part, also a piece of smoked/salted pork and a shrimp and/or a piece of surimi and a small piece of vegetable like broccoli or cauliflower, maybe pre-steamed. I want to cover all so it becomes a surprise what you find in the cup :-)) I like to cut around the edges of the cup carefully and add just a little bit of kombu/dashi bullion or so when the cup is cooked, if you do, be careful with the salt in the egg mix. The fried tofu bags and edamame etc are excellent. Fake unagi! Yes, good idea, eggplant is good and one does not usually eat unagi for breakfast, brilliant. For me a perfect breakfast. Maybe with a lighter miso-soup and a very small fried fish and some pickles, but that is just me. Arigato, I love to see and also cook these simple Japanese things. All the best, see you next time.
Wow! Your chawanmushi is so gorgeous! Yea, I wanted add shrimp also but I was so lazy to prepare shrimp haha. Next time I will definitely make the one with it and I wanna try the vegetable version too like you do 😊
Thank you so much for always watching my video and your comment 😆
LOVE the idea of the stuffed tofu pockets!!!❤❤
It became our favorite dish!! Hope you can try that too 😆
Thank you for watching my video!
An amzaing breakfast!Thank ou for sharing.
Thank you so much!!
Thank you for sharing your chawan mushi... looks good and yummy... I tried cooking chawan mushi but always failed. I will try your chawan mushi recipe. Thank you.
Thank you for watching my video! Hope you will like this chawan mushi recipe 😆
I never thought of adding canned tomato to miso soup, but I think I will try it next week! The eggplant and chawanmushi look amazing too.
Thank you so much as always! Yes, tomato and miso goes really well actually 😁 Hope you will like that! Have a great weekend!
It was not real fish. You know I am also sea food eel eater. I am telling not in a bowl a few pieces over rice. It is BBQ version of braised eel. Transparent jar consist of steamed egg has been so long to meet again. Reminded me of seeing in Korea with my parents whenever going to Japanese course cuisine restaurant. It tasted like pudding. Thanks. I was wondering how to make as such a great skill.🎉
OMG!!!! Thank you so much for this!!!!!❤❤❤❤
Thank you so much for watching this video! Hope you can try some of these recipes 😊💕
@@JapaneseCookingChannel me too!!!!🥰🥰🥰
Sayaki, these all look great, but I was wondering if you could make a video with actual eel? Maybe a video like the ones you make with multiple dishes made from one ingredient?!! That'd be awesome!!!🥰🥰🥰
Thank you for your request! I will think about it 😊
Nice
Thanks! Hope you can try some of these recipes!
@@JapaneseCookingChannel you’re welcome
Omg I've been WAITING FOR THIS!!! Grilled eel as well!!!!
Edit: I hadn't watched the video yet so I didn't know the "eel" was eggplant! 😢
Haha! Sorry about that. Eel is super expensive so I made it with eggplant.
i've never tried chawan-mushi and am not sure i will like it.. maybe because i've only had custards like that that were sweet.
It's tasty! Please give it a try when you have a time!
If only I watched this earlier, I could have made chawanmushi for breakfast instead of omelette!
I did not know dashi powder existed. I've been substituting chicken stock powder, because it was what I have, but if I can find dashi powder, I will buy some and keep in my pantry for when I need it.
Oh, please do so! Dashi powder is very convenient. I think many Japanese use it instead of real dashi broth.
Thank you for watching my video!
I post the link for dashi powder just in case!
amzn.to/46StmWJ
amzn.to/3sNxVnb
@@JapaneseCookingChannel Thank you for the information! I live in Australia, so I will try to find it here in a shop...I know a good shop to buy Japanese products, so they should have it!
That's great! Please enjoy chawanmushi!!
Thank you! Please would you tell me if fried tofu can be frozen?
Thank you for watching this video!
The thin type (called "abura-age") can be frozen. But the thick one (called "atsu-age") is almost like tofu inside and fluffy so it's not good when frozen because the texture will be very different. Please buy the thin type and freeze it. I always do that 😊
@@JapaneseCookingChannel I appreciate the advice! Thanks for always responding to comments!
You are always welcome!