Tenshinsan

 Sauce:

3 tsp potato/corn starch
3/4 C chicken broth
1 T sugar
2 T Soy sauce
1/2 T unseasoned rice vinegar
1/2 T Sake

Omelet: 

4 eggs
4 scallions
    whites to cook ahead of omelet
    2/3 greens to add to omelet mixture
   1/3 greens for garnish
Surimi - about 6? sticks - lost track - think it was 6 

1    Heat neutral oil in skillet - add scallion whites - cook until soft

2    Add enough neutral oil to pan to equal about 1 T ... then add about 1 T sesame oil

3    Mix omelet ingredients together -when oil in skillet is hot, add omelet ingredients to skillet

4    Gently stir while cooking into large, soft curd style omelet - when done, turn out onto rice

meanwhile in sauceland ...

Combine all ingredients COLD, bring to boil over med/high heat and reduce until thicker, bubbly and shiny

Omelet goes over fresh, hot, fluffy rice, sauce goes over omelet, reserved scallion greens go over sauce

~fin~

Chawanmushi

(This is still in the "notes that will only makes sense to me" stage - recipe refinement to follow ... maybe)

Notes:

Did you know?! (selfeyeroll) You can eliminate the bubbles that form around the edges of things like this using a kitchen torch! And you SHOULD get rid of the bubbles whether wirth blowtorch or toothpick or leaving it alone for a while until it happens on its own or it will be all pockmark looking.

Egg to Dashi ration should be 1:3 so scale up or down with that ratio in mind

Dashi:

• Use Crystal Geyser water - 1 liter - (metric magic ... that will weight 1000g)
• 10g kombu soaked one hour
• bring to simmer - remove kombu from water at 80*C/180*F (ish - I used all my metric magic above ... this is close enough for hand grenades in terms of temp conversion ... pretty much "bubbles forming but not actually quite a simmer just yet, but almost")

***You can keep used kombu aside, julienne into 3" long pieces and add to leftover katusobushi (also chopped a bit more finely) for making furikake - you also add pretty much teriyaki ingredients to all of that and sautee until pan is nearly dry and shiny shiny shiny and then add toasted sesame seeds - the actual amoutns and ingredients are around here somewhere, hopefully I will kink it at some point ... ***

• bring the pot to a boil - when it reaches a boil, kill the heat and add 20 g Katsuobushi and leave it alone completely for 5 minutes.
  
• pour the pot through cheesecloth/papertowel and strainer/funnel into container - wait until completely cool before storing - store up to 4 days

Recipe:

Ingredients:

• 1.5 C dashi
• 0.5C egg (2-ish)
• 1/4 tsp salt
• add ins - kamaboko, mushrooms, scallops, edamame, shrimp, chicken, peas, mushrooms, etc.
• mitsuba (no mitsuba? - flat leaf parsley is fine)

Blend eggs with chopsticks ntil uniform, add dashi and salt, mix trying to get as few bubbles as possible.  Strain mixture.  Add in the add ins to lidded cuips, then add in egg mixture, cover with foil or lids.

Prepare pot to steam the cups - make sure the cups do not touch the bottom of cooking pot and that the containers are not floating - water does not need to actually touch the cups, but CAN touch the cups, so long as the water level does not allow for water to seep inside the cups

Bring the water to a boil and drop to low heat so the water is simmering - should take somewhere around 20 min but it all depends on volume, how thick the cup is, how many add ins, etc.

done when 160*f or more 

September 10, 2023

Going for 2  servings of chawanmushi - thinking one egg and whatever 3x that volume in dashi.  Made GORGEOUS dashi according to notes above yesterday so I will be using that  - I have seen people say you can sub in any stock or use instant dashi (so long as you strain it extra well so it doesn't look nasty when finished) but ... don't. This is literally dashi egg and salt and whatever add ins you decide to use - there is nowhere to hide any weird flavors and every opportunity for a really well crafted dashi to shine. It's so painless to make dashi from kombu, katsuobushi and filtered water and its so front and center in something like katsuobushi - it's not worth making chawanmushi unless you are willing to use good ingredients.

sliced shiitake - added to cups raw
lotsa kamaboko
sauteed enoki
mitsuba

Chèvre sous vide egg bites

Inspired heavily by : https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-with-smoked-salmon-asparagus-and-goat-cheese

6 mason jars (4oz)
6 eggs
1/4 cup sour cream
3 oz chèvre
2.5 oz bacon bits
4 Spears asparagus sliced to 1/4” pieces

Cook 1 hour 170 degrees

Vidalia & Swiss Quiche

• 8oz Gruyere (or other Swiss Cheese ... or even a white cheddar is nice)
• Caramelized Vidalia (or other sweet or mild) onions - 2 medium or 1 large
• 6 eggs
• splash of milk - less than 1/4 C - just enough to help the eggs get fluffy
• salt and pepper to taste
• (optional) diced ham or bacon (delicious, but quiche is great without them, too.)
• pie crust - I use pre-made. I can't be bothered to make my own.

Preheat oven to 375. Set up pie crust in deep pie plate - I don't bother blind baking or poking with a fork - can't be bothered. (Though I get better results using dark metal or earthenware pie plates.) Pile onions and cheese into pie crust (and anything else you may be adding to the quiche.) Beat the eggs with the milk and salt and pepper to taste (I like 7 grinds off a pepper mill and a healthy pinch of kosher salt) then pour over cheese and onions. I use my hands to kind of mix and combine it, then smooth it evenly in the dish. Into the oven for 45 minutes. When cooking more than one at a time, mix the egg filling separately so you don't over fill or under fill. If it seems really full, put a baking sheet or foil beneath it to catch any overflow. You can cut back on the onions and use an extra egg to get a more eggy quiche, but the Vidalia are kind of the point of this quiche.

Tamagoyaki

Ingredients:

• 4 large eggs
• 1 T sugar
• 1 t mirin
• 1/4 t salt
• 1/2 t light soy sauce
• oil for cooking

Equipment:

• 8" non-stick frying pan
• heat resistant brush for spreading oil
• fork(s) and/or chopsticks to turn the egg
• sushi rolling mat

Heat the pan on medium-low and have a small bowl of oil and the brush at the ready. Beat all ingredients together - don't use a whisk otherwise it will get foamy, just use chopsticks or fork. Brush the heated pan with oil and put in 2-3 T of the egg mixture. Cook gently until nearly set on top (but not runny), then roll it up to one side of the pan. Brush the exposed pan with oil, add 2-3 more T of the egg mixture to pan (being sure to get some underneath the rolled layer!) Cook until nearly set and roll the whole thing (starting with the already rolled portion) to the other side of the pan. Keep repeating until you have used all of the egg.

Put tamagoyaki on moistened rolling mat, seam side down. Roll it tightly. You can eat it immediately or suspend the mat (allowing air to pass all around it) to cool it.

Or

Sous vide at 170 for 20 minutes

Onion and Swiss Quiche

2-3 large Vidalia onions, sliced thin and caramelized
Thyme/salt/pepper
Pie crust
6-8 large eggs
6-8 oz shredded gruyere cheese
Splash of milk

Preheat oven to 375. Press the pie crust into a pie plate (go for a deep one!) then dump the cheese and onions into the shell. (More info about the onions and spices to follow below.) Beat the eggs and the milk together until combined and then pour over the fillings in the crust. According to most quiche recipes you can simply dump the egg over the top and bake, but I like to give it a gentle stir to combine and make sure you get all the flavors in every bite. From here, pop it in the oven for about 45 minutes – you will know it is done when it is set and starting to brown.

Now, about those onions … they need to be caramelized with olive oil, salt, pepper and thyme. You can do this in a pan on the stovetop if you like, but if you plan ahead a bit, there is a much easier way! I use the crock pot. I slice up all of the onions (you will want enough to nearly fill the crock – you can freeze them for future use if you have more than you need) toss them with olive oil, salt pepper and thyme and set them to cook: you can place them on High for about 4 hours (or more) or Low for up to 24 hours. Stir occasionally, but not too often – you want to keep the heat in the crock! They come out perfect – no worries about burning them!

Spanish Tortilla

1/2 cup olive oil, extra virgin
1/2 medium onion, medium dice
2 medium russet potatoes, medium dice (I used 3 medium Yukon golds)
1 tsp salt
4 eggs
1/2 tsp salt

Heat the olive oil in an 8-inch non-stick frying pan on medium heat. Add the onions to the pan and sweat them for about 2 minutes. Add the potatoes and 1 teaspoon of salt to the oil. Let the potatoes cook for a couple of minutes and then reduce the flame to medium-low for 15 minutes. The point is not to fry the potatoes, rather to poach the potatoes in the olive oil. In a medium bowl, whisk the eggs and remaining 1/2 teaspoon of salt together. Drain the potatoes and onions from the oil and add them to the eggs. Don’t worry if the egg starts to cook. Remove all but a teaspoon of oil from the pan and set the heat to medium. Pour the egg mixture into the pan and stir the center until the egg begins to scramble. Then leave it be. Use a wooden or rubber spatula to tuck the edges in neatly and let cook for a few minutes. I waited until mine was still runny, but solid enough to invert onto a plate and return to the pan to cook the other side. Serve hot or cold.