🐣 Egg-cellent Day! 🐣

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 😂, 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 🤭. (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 (ごはんのおとも) 

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 水蒸蛋 but we didn’t have any chicken stock 🤣. 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 🤭

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 水蒸蛋 ：

1) One Happy Bite

2) The Woks of Lifetime