Coz che-che likes that onigiri in Japan so I’m trying to see if I can do that at home. Wish me luck!
Procrastinated over curing the egg yolks, coz you know gotta make sure the day I cure the egg yolks we will have to eat the egg whites.
Decided to do it today. Tried a new marinade recipe, tweaked along the way. I feel it’s still saltish so … have to see what che-che says. I’m going to make sure she eats them by tomorrow, all 5 egg yolks ๐, I’m not going to cure for more than 24hrs. I’ll probably tweak the recipe again or …… maybe …..
Finished curing her eggs at 1.50pm
I have a blog post about Japanese soy sauce, still in the Drafts folder ๐คญ. (At least I didn’t lose that post, unlike the lengthy research like siao on soba is totally lost!! ARGH!) Always so difficult thinking what soy sauce to buy. The last time I bought one in Meidi-ya, it was so damn saltish! That’s why I resorted to using our low sodium soy sauce.
Che-che asked me last week if I wanted any soy sauce from Japan, she’s going to a place where they’re famous for soy sauce. Hmm…. Never get a chance to taste, how to buy? Anyway, I might look into it and see how.
Saw a recipe. Recipe from Cook with Dana I can try next time?
When I was looking for the recipe, I came across a few pages and this caught my attention from a manga Side Dish Which Matches Rice Well (ใใฏใใฎใใจใ)
Seems like an interesting book, there’s two infact, maybe I can ask che-che to help me buy when she’s in Tsutaya or Kinokuniya??
As I was storing che-che’s egg yolks in the fridge, I noticed the container that was filled with that little mouse’s eggs is empty.
Then it’s on to boiling hard boiled eggs for lil’ one at 3+.
Two girls with different preferences. Sigh….. actually che-che likes onsen eggs but lil’ one insists on hard boiled eggs coz she hates egg yolks.
Marinade for lil’ one’s eggs is different. I didn’t prepare new sauce, will always re-use the same one for the second time before junking them away and preparing new ones.
~ ~ DINNER ~ ~
Need to cook something with the egg whites from 5 eggs
Wanted to do the ๆฐด่ธ่ but we didn’t have any chicken stock ๐คฃ. In the end it’s a dashi steamed egg with Chinese style mince pork
It’s white really! The lighting in dining area is warm ๐คญ
Used this recipe to make the meat marinade, omitted the shaoxing wine and everything else were not the exact measurements but eyeball measurements
Not sure if solely egg white was the reason why the first steaming for 15 mins resulted in a watery part in the middle of the metal plate. I changed the cellophane wrap and wrapped up entirely, poking just 2 holes. Normally I leave a small opening whenever I steam chawanmushi in Ms Thermie. After that it was better. However it could also be the recipe. Normally when I prepare chawanmushi, it’s 1 egg to about 110ml of dashi stock. It’s a wrong assumption on my part as I don’t weigh the eggs. Based on what’s on the recommended ratio it’s suppose to be :
Egg : liquid
1 : 2.5
For this dish it was a “I pray this works” cooking. My poor family!
It makes no sense for 475g dashi.
Initially I added only 180g dashi but after my cock-eyed eyeball felt that it’s too little so added another 80g. On hindsight, I should have only added 60g. Then again, how often do I weigh the eggs? The next time I cook this dish will use my agar-ration again.
Links to help in my future cooking of ๆฐด่ธ่ ：
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