Savoury steamed egg custards are fairly common in Asian cuisine: the Chinese have steamed eggs; the Koreans have gaeran jim; and the Japanese have chawan mushi. All three dishes are similar in preparation and taste, yet vastly different.
Posts Tagged ‘dashi’
There was a time in my life when I ate oyakodons for lunch every day. I didn’t get sick of them, in fact, the more I ate them, the more I craved them. I would be in a lecture, (not) listening to the professor, and thinking about the oyakodon I would soon be eating. The oyakondons were not particularly good, in fact, they weren’t; I was just obsessed.
With its squeaky cheese curds and crispy golden french fries doused in hot gravy, poutine is a deliciously Canadian mess of flavours and textures. I eat poutine more than I should; it’s a stick-to-your-ribs kind of food and the snack I crave most after a day of snowboarding.
My brother loves tofu. We used to have a running family joke that he would have to marry a tofu maker to satisfy his tofu cravings. He didn’t end up marrying a tofu-tiere, but his wife likes tofu well enough and they cook it a lot.
I, on the other hand, never cook tofu. It’s not because I don’t like it, because I do; I just happened to marry someone who thinks he’s allergic to it. Funny though, I didn’t see any allergy symptoms after he gobbled up the agedashi tofu I made.
Chang mentions that finding bay scallops in the shell “can be tough even for a restaurant with a reliable fishmonger on speed dial.” He also mentions that you can substitute scallops in the shell for already-shucked bay scallops, so I headed over to Whole Foods to see what they could do for me.