Odamaki-mushi
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
- Serves: 3
- Category: Entree
Ingredients
Egg custard
- 3 eggs
- 1 c dashi stock
Add ins
- cooked udon noodles
- ham
- sautéed spianch
- dried mushrooms, rehydrated
- wakame seaweed, rehydrated
Directions
- 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
- Whisk together the egg and dashi.
Assembling
- 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.
- 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.
- 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.
- Simmer for 12 minutes or until a toothpick inserted into the egg comes out clean. These are best served warm or room temperature.
