Life In LC

Odamaki-mushi

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52 weeks of cooking – Eggs

Passengers often ask me where I went to school and are quite surprised when I inform them I’m self taught. When I was teaching myself I spent hours reading about food and watching a lot of Food Network, but my favorite source was YouTube. One of my favorite channels at the time was Cooking with Dog. This little grey poodle, Francis, sits on a stool while a Japanese woman cooks and he tells us what she is doing, if you haven’t seen it I highly recommend it.

Odamaki-mushi is like a Japanese steamed quiche with udon noodles, it could be a simple side dish or if you pack it with lots of goodies a meal on it’s own. This recipe is inspired by Cooking with Dog and a few other sources. I made my own udon noodles mostly following the recipe from Just One Cookbook and messed around with the egg custard till I got the texture I was after. I’ve tried several ratios of egg to dashi stock and I like this one the best, firm but soft and I never encounter extra soup dashi at the bottom of the bowl. I love the texture of the steamed egg, your spoon slides through a delicate custard, then encounters chewy noodles along with some topping for a bit more flavor.

 








Odamaki-mushi


Ingredients

Egg custard

  • 3 eggs
  • 1 c dashi stock

Add ins

  • cooked udon noodles
  • ham
  • sautéed spianch
  • dried mushrooms, rehydrated
  • wakame seaweed, rehydrated

Directions

  1. Select three small ceramic bowls that can be steamed. Find a large pot or pan that can comfortably sit all three at once, fill the pan with enough water to go up the sides of the bowl by a few inches. Remove the bowls, turn on the heat and bring the water to a gentle simmer.

Egg custard

  1. Whisk together the egg and dashi.

Assembling

  1. Put a small handful of udon noodles that have been cut into shorter lengths into the bottom of each bowl, top with desired add ins.
  2. Pour the custard into the bowls, each one should get enough to mostly cover the noodles, the toppings to not have to be fully submerged.
  3. Cover each bowl with a pieces of plastic wrap and place into the simmering water. Turn down the heat to medium low and cover the pan with a lid or tin foil.
  4. Simmer for 12 minutes or until a toothpick inserted into the egg comes out clean. These are best served warm or room temperature.

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