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Ingredient
Top 5 dishes made from Potato Starch Flour *mixed with 1 tablespoon Water
1 . Savoury Custard with Soy Mince Sauce
Savoury Custard with Soy Mince Sauce
This is a variation of my Jumbo ‘Chawanmushi’ (Savoury Custard). I used mince type Soy Protein for this vegetarian version, but you can use Chicken Mince OR Pork Mince instead. ‘Chawanmushi’ (Savoury Custard Soup) is a popular Japanese dish, but many people don’t try to cook it because they believe it is too hard. There are many easy methods. This is one of them. I use a pot to steam this delicious savoury custard.
Ingredient
1/4 teaspoon
Salt *alter the amount
1 teaspoon
Soy Sauce *alter the amount
1/4 cup
Dry Soy Protein *Mince type
1 teaspoon
Sesame Oil
1 teaspoon
Grated Ginger
1 teaspoon
Soy Sauce
1 tablespoon
Mirin
1 tablespoon
Potato Starch Flour *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
* Step 2
While the Dry Soy Meat is soaking in water, prepare the stock to mix with Eggs. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 to 1 teaspoon Dashi Powder OR other Stock Powder, then lightly season it with Salt and Soy Sauce as required. The amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly.
* Step 3
Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well.
* Step 4
Pour the Egg mixture into a large bowl. *Note: You can use 4 small bowls, cups, OR ramekins if individually served.
* Step 5
Cook in hot steamer or you can cook use a pot. Alternatively microwave at a lower setting around 500W until the mixture is set.
* Step 6
****Pot Method***
Fill a pot with 2cm of water, place a large metal ring or a plate (or something else to support the bowl) on the bottom, then heat. *Note: I use this steamer.
* Step 7
When the water starts steaming, carefully place the bowl on the support, pour the Egg mixture in the bowl, cover with a lid, and cook until the mixture is set. It will take around 10 minutes. You can leave it in the pot while you are making the sauce.
* Step 8
To make sauce, heat Sesame Oil in a saucepan, add Soy Meat (OR other Meat) and Shiitake, and stir for a few minutes. Add Stock and Ginger, season with Salt, Soy Sauce and Mirin. Simmer for a few minutes. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You don’t need to use all the potato starch mixture.
* Step 9
Take out the bowl of custard from the pot very carefully, cover the steamed custard with the sauce, sprinkle with chopped Spring Onion and serve hot.
Note: if there is a photo you can click to enlarge it
2 . Hot & Sour Instant Ramen
Hot & Sour Instant Ramen
In Melbourne where I live, many supermarkets are now selling Japanese ‘Nisshin’ brand Instant Ramen. You really can’t underestimate Japanese Instant Ramen. Here is a fun way to cook ‘Soy Sauce’ flavoured Instant Ramen. If you like Hot & Sour soup, you would enjoy this dish.
Ingredient
2 tablespoons
Rice Vinegar OR Dark Vinegar
1 tablespoon
Potato Starch Flour *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Place Water into a saucepan according to the instruction on the package, I added 500ml. Add Chilli Flakes and bring to the boil.
* Step 2
Cut Vegetables and Mushrooms into small pieces or thin strips. Cook Noodles and Vegetables in boiling Water over medium heat. *Note: Do not add any vegetables that can be cooked quickly, such as Garlic Chives. You should add them later.
* Step 3
When Noodles and Vegetables are almost cooked, add Soup Seasonings, Vinegar and any Vegetables that can be cooked quickly, and bring back to the boil.
* Step 4
Gradually add Potato Starch mixture and stir well. You don’t need to add all of it. When soup is thickened, add Egg and stir. Pour into a serving bowl, drizzle with Rāyu (Chilli Oil) as much as you like, and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Harusame, Tofu & Egg Soup
Harusame, Tofu & Egg Soup
‘Harusame’ are the noodles made from Potato starch or Mung Bean starch. I love its delicate texture. For this soup, please use soft Tofu such as ‘Silken’ or ‘Momen’. Season the soup lightly as the flavour should be gentle and subtle.
Ingredient
4 cups (1000 ml)
Chicken Stock OR Stock of your choice
2 tablespoons
Sake (Rice Wine)
1 teaspoon
grated Ginger
A few
drops Sesame Oil
1 tablespoon
Potato Starch Flour *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Place Chicken Stock (OR Stock of your choice), Sake and Ginger in a large saucepan or pot. Add thick parts of Bok Choy and bring to the boil over medium heat. Once boiling, add green parts, and season with Sesame Oil, Salt and White Pepper.
* Step 2
Add Dry Harusame Noodles to the boiling soup. The noodles soften very quickly. Add Potato Starch mixture, stirring well. Add Tofu and bring back to the boil.
* Step 3
Add lightly whisked Egg(s) slowly in a circular motion into the soup, and stir gently. When the Egg is cooked, remove from heat.
* Step 4
Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Egg & Enoki Soup
Egg & Enoki Soup
Egg Soup is everyone’s favourite. When you add whisked Egg into hot soup, Egg is instantly cooked and comes up to the surface. However, if the soup is slightly thickened with a small amount of Starch, the Egg floats in the soup evenly. In Japan, this type of Clear Soup with Egg is called ‘Kakitama-jiru’.
Ingredient
200-300 g
Enoki
1 teaspoon
grated Ginger
1-2 teaspoons
Soy Sauce *optional
1 tablespoon
Potato Starch Flour *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Cut off the bottom of Enoki and cut 2 to 3cm in length.
* Step 2
Heat Chicken Stock (OR Dashi Stock) in a large saucepan or pot. Add grated fresh Ginger and Enoki, and season with Salt & White Pepper. Add Soy Sauce for an extra flavour if you like.
* Step 3
Place Potato Starch Flour and Water in a small bowl and mix well. Then add to the hot soup and stir to thicken the soup.
* Step 4
Add lightly whisked Eggs slowly in a circular motion into the hot soup, gently stirring. Don’t drop the Eggs all at once. When Eggs are cooked, remove from the heat.
* Step 5
Add finely chopped Spring Onions and enjoy.
Note: if there is a photo you can click to enlarge it
5 . Shiso (Basil) & Lemon Rolled Chicken
Shiso (Basil) & Lemon Rolled Chicken
I often use Basil instead of Shiso because Shiso is difficult to find in Australia. Sweet Basil is so popular and available from every grocery store or supermarket. Perilla, which is very similar to Shiso, can be found at Asian Groceries. If you are lucky to have Shiso, try Shiso version that tastes great.
Ingredient
200 g
Chicken Mince
1 clove
Garlic *gated
1/4 teaspoon
Salt
1 tablespoon
Oil
4 tablespoons
Sake (Rice Wine)
2 tablespoons
Soy Sauce
1 tablespoon
Lemon Juice
1 tablespoon
Mirin *OR 1 teaspoon Sugar
Cooking instructions
* Step 1
Combine Chicken Mince, Lemon Zest, Shiso (OR Basil) Leaves, Garlic in a bowl, season with 1/4 teaspoon Salt & some freshly ground pepper.
* Step 2
Slice Chicken Breast Fillets in half and carefully flatten with a meat mallet to about 1cm thickness or thinner. Season the top with salt & Pepper.
* Step 3
Spoon 1/4 of the mince mixture over chicken in a strip along a side. Roll up and secure the ends with toothpicks. Repeat to make 4 chicken rolls.
* Step 4
Heat Oil in a large frying pan over medium-high heat, place chicken rolls, seam side down, and cook until browned all over and the mince mixture is cooked.
* Step 5
Transfer the chicken rolls to a plate and rest.
* Step 6
While the chicken rolls are resting, add Sake, Soy Sauce and Mirin (OR Sugar) to the pan, cook for 1 to 2 minutes over medium heat. Add Lemon Juice and Potato Starch mixture to thicken the sauce.
* Step 7
Remove the toothpicks from chicken rolls, slice thickly and serve with the sauce.
Note: if there is a photo you can click to enlarge it
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