Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s prepare the ingredients.
Remove the stem of the shiitake mushrooms.
Then, slice the caps into bite-size pieces
cutting at an angle.
Combine equal amounts of sake and soy sauce.
Pour the seasoning over the udon noodles,
rehydrated wakame seaweed
and the shiitake mushrooms.
This will bring out the flavor.
Now, this is the fun part.
Cut the small sausage in half using a diagonal cut.
Line up each cut surface
and pierce the sausage with a piece of spaghetti.
Trim off the spaghetti that is sticking out.
Ta-da!
Today, we have a kamaboko fish cake shaped like a pig.
Isn’t it so cute?
Cut out 3 slices of kamaboko.
The thickness is about 8mm or a third of an inch.
Now, beat 2 eggs thoroughly in a bowl.
Combine the dashi stock, soy sauce
and salt.
Stir and dissolve the salt.
Pour the dashi into the beaten egg
and lightly stir the mixture.
Strain the egg mixture.
This will help the egg custard to have a smooth texture.
And now, let’s make the odamaki-mushi.
Place the udon noodles into each cup.
Add the shiitake mushrooms,
wakame,
sausage,
quail eggs,
kamaboko
and the mitsuba parsley.
Then, pour in the egg mixture.
Cover each cup with plastic wrap.
Place the cups into a pot.
Place a papertowel on the bottom to avoid direct heat.
Pour hot water into the pot
until the cups are about one third to halfway submerged.
Cover with a lid
and heat the pot on medium heat.
When it reaches a rolling boil, turn the heat to low.
If your lid doesn’t have a steam-release hole,
leave the lid slightly off to avoid over-heating.
When the surface of the egg custard turns a lighter color,
continue steaming them on low heat
for about 12 additional minutes.
Now, pierce the egg custard with a bamboo stick.
If the broth is clear, it is ready.
Turn off the burner.
With kitchen gloves, remove the cups from the pot.
Be careful not to burn yourself.
Remove the plastic wrap
and the odamaki-mushi are ready to serve.
Chawanmushi with udon is called Odamaki-mushi
because the noodles look like a ball of linen thread,
which is what Odamaki means.
You can also give this dish a light flavor
by using chicken tenderloin instead of the sausage.
Good luck in the kitchen!