Chawan Mushi (Steamed Eggs, Fish, etc.)

Ingredients

• two pounds of meat of any kind of firm fish
• a quarter pound of macaroni
• two pints of the fish stock
• half a pound of French beans
• a half pound of shelled green peas
• a handful of water-cress
• thin slices of onion
• a carrot cut into small dice
• one ounce of well-washed Iceland moss
• an ounce of green ginger
• yolks of two eggs
• a small quantity of soy
• a pinch of pepper
• a pinch of sugar
• a good grate of horse-radish
• an inch of green ginger

Method

1. 1

   Cook fish in salt water, save stock.

2. 2

   Boil lobster, save liquor.

3. 3

   Cook macaroni in stock, cut into pieces.

4. 4

   Boil fish stock with vegetables until tender, strain.

5. 5

   Fill bowls with fish, lobster, macaroni, and vegetables.

6. 6

   Stir yolks into strained stock, add soy, pepper, sugar, horse-radish, and ginger.

7. 7

   Cook slowly until thick, pour over mixture in bowls, cover, and steam for 20 minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 169. The excerpt below is the record exactly as published.

Chawan Mushi. (Steamed Eggs, Fish, etc..) Take two pounds of meat of any kind of firm fish ; when free of bones and skin cut in half-inch pieces, and cook in plenty of salt water, with the addition of the skin and bones of the fish. Lay the pieces of fish to the one side, and save the stock after being strained. Boil a good lobster, cut the meat into small pieces, and lay to the one side. Save the liquor after being strained. Boil a quarter pound of macaroni in some white stock till tender but not pulpy ; cut it into quarter-inch pieces, and lay to the one side. (When boiling the lobster put in a good handful of fine herbs with a good dash of brandy, and, of course, some pepper and salt.) Take two pints of the fish stock and a teacupful of reduced liquor that the lobster was boiled in, and boil half a pound of French beans cut in quarter-inch pieces, a half pound of shelled green peas, a handful of water- cress (leaves only), thin slices of onion which have been fried in oil, a carrot cut into small dice, one ounce of well-washed Iceland moss dissolved in stock, and an ounce of green ginger. When the vegetables are tender take them out and strain the stock very carefully. Half fill some small bowls (equivalent to a large teacup) with the meat, fish, lobster, macaroni, and mixed vege- tables, leaving out the ginger. Take the strained stock, stir in yolks of two eggs ; add a small quantity of soy, a pinch of pepper and sugar, a good grate of horse-radish, and an inch of green 420 JAPAN ginger. Cook very slowly till like a thick cream (being careful not to boil). Take out the ginger, and pour the sauce over the meat, fish, and vegetable mixture in the bowls. Cover and steam for twenty minutes. It should be a very thick liquid, not a solid mass. Aona no Swaye. (Herb Salad.) Cut a raw turnip into strips like whip cord, about two inches long. Place this in a dish with some young dande- lion leaves. (Rub the dish with a piece of garlic before putting in the herbs.) Make a dressing of one table- spoonful of olive oil, one tablespoonful of soy, a dessert- spoonful of lime juice, and a pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.