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.
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