Appetizers & Desserts

Chawanmushi (Steamed Custard)

Ingredients (4 servings)

  • Egg (at room temperature) 3
  • (A) Japanese Dashi soup 500mL
    - Usukuchi Shoyu (Light soy sauce) 1/2 Tsp.
    - Mirin (sweet sake) 1-1/2 Tbsp.
    - Salt 1/3 Tsp.
  • (B) Prawn 4
    - Chicken 50g
    - Kamaboko (fish cake) 4 (small sized)
    - Fresh Shiitake mashroom 4 (small sized)
    - Ginkgo nut (canned) 8
  • Yuzu (citron) white radish sprouts To taste
  • *Prepare a 20x20cm aluminum foilL
  • Except for the tail of prawn, peel off all shell. Cut chicken into bite-sized pieces. Chop off the stem of shiitake mushroom.
  • Lightly beat eggs and try not to bubble it. Strain it together with (A).
  • Put (B) in a container, add “2” and cover it with cling wrap.
  • Put water (200mL) in the Inner Pan, place an aluminum foil then place “3” on it.
  • Close the Lid and heat the Inner Pan over Medium Heat for further 10 minutes. (A).
  • Place the Inner Pan in the Insulated Container and keep warm for 15 minutes. (Poke the custard with a bamboo stick. If clear soup comes out, it’s cooked.).
  • Lightly beat eggs and try not to bubble it. Strain it together with (A).
  • Place thinly sliced Yuzu peal and while radish sprouts on top to serve.

Cream Stew

Ingredients (4 servings)

  • Chicken thigh 250g
  • Vegetable oil 1 Tbsp.
  • Onion 2 (medium)
  • Carrot 1 (medium)
  • Potato 4 (small)
  • Butter 40g
  • Cake Flour 3 Tbsp.
  • (A) Water 200mL
    Milk (at room temperature) 400mL
    Chicken bouillon cube (crushed) 1 piece
    Salt To taste
    Pepper To taste
  • Broccoli (as you like) To taste
  • Cut ingredients into bite-sized pieces. Soak potato in water for about 5 to 10 minutes to remove harshness.
  • Heat the Inner Pan over Medium Heat. Check its surface temperature by dropping a few drops of water. If they run on the surface, then it’s ready to cook. Put oil in the pan and stir-fry the chicken until its surface changes the color.
  • Put onion and carrot. Then stir-fry them until onion becomes soft. Add potato and stir-fry it until its surface becomes clear color.
  • Add butter and mix ingredients well. Then put flour and mix all well again.
  • Close the Lid and when it comes to boil, heat over Low Heat for a further 10 minutes (while cooking, mix it for 1 to 2 times).
  • Place the Inner Pan in the Insulated Container and keep warm for 30 minutes.
  • Place cooked broccoli on top to serve.

Hasma with Red Date and Lotus Seed

Ingredients

  • Hasma (Oviductus Ranae) 30g
  • Red Date 38g
  • Fresh Lotus Seed 38g
  • Rock Sugar Suitable amount
  • Water 2.4L
  • Cut the carrot, daikon and burdock diagonally.
  • Put all ingredients in the Inner Pan. Close the Lid and heat over Medium Heat. After it has come to a boil, heat over Low Heat for a further 20 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.

Papaya Sweet Soup with Snow Fungus

Ingredients

  • Papaya 2
  • Snow Fungus 40g
  • Rock Sugar 80g
  • Water 1L
  • Salt To taste
  • Clean the papaya. Peal it and then cut into bite-sized pieces.
  • Soak the snow fungus in water for a few minutes until swollen.
  • Put all ingredients into the Inner Pan and heat it over Medium Heat. After it has come to a boil, heat it over Medium Heat for a further 10 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 1 hour. Add salt to taste.