Chawan mushi

• 2 eggs
• 1 cup cooled chicken or fish stock
• 1 dash sake/dashi
• 1/2 teaspoon soy sauce
• 1/2 cup chopped cooked chicken breast meat
• 1 shiitake mushroom, sliced into strips
• 2 sprigs fresh parsley, for garnish

1. In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

Agedashi tofu

1 tub firm tofu
1 cup dashi stock
1 Tablespoon soy sauce
1 Tablespoon mirin (or sake)
1 Tablespoon potato starch (or cornstarch) mixed with 1 Tablespoon cold water
salt to taste
1-3 teaspoons grated ginger (to taste)
1 Tablespoon thinly sliced green onion
potato or cornstarch for dusting tofu
oil for frying

1. wrap tofu in papertowels and sandwich between two cutting boards or plates.
2. place a weight on top and let sit for at least 20 minutes to expel some of the water.
3. place konbu dashi, mirin and soy sauce in a small saucepan and bring to a boil. if you like a thicker agedashi stock add the potato/cornstarch mixed with water and stir quickly. this will thicken the sauce.
4. once the tofu has been pressed, pat dry and cut the cube in half. you may also cut into triangles or cubes, as you like it.
5. dredge all sides in cornstarch and fry on each side until golden brown.
6. to serve, place each serving in a seperate bowl and pour heated sauce over the top. garnish with a small blob of grated ginger and thinly sliced green onion. i usually put the ginger in the sauce and garnish just with the green onion.