The coooking show

Time for some cooking before school starts. This meal isn't the cheap kind and requires some sourcing of ingredients. But fret not because its not too difficult. There will be 2 parts to the cooking procedures as there are 2 dishes.

Cold soba with Japanese vegetables soup
Soba noodles
2 cups Soba concentrated sauce
Soba noodles
Soup
1 Dashi stock in tea bag form
2 packets Mushrooms
5 bowls of water
1 Carrot
1 piece Tofu
1 plain Fish Cake
Japanese Seaweed
4 tablespoon of soya sauce
Chawanmushi
4 Eggs
2 cups of water

Half cup of Dashi stock
50g Chicken cubes
Half teaspoon of salt to taste

Soba noodles
Firstly, Boil a pot of water deep enough for you to cook the soba noodles.

After boiling till soft put it under cold water. After it cools, place it in the fridge covered.



Before serving, use the ratio of 1:7 of soba sauce to water and put them into the fridge.
Soba sauce is quite expensive, 1litre cost 27SGD
Noodles done.



Japanese Soup
While waiting for the water to boil, prepare all the ingredients. Sliced them into any cute shapes you like.

Boil the dashi stock tea bags.

You can find similar brands in Cold storage. They are really good and super seafoody fresh. For mums who don't have enough time to cook just add in a tea bag and let it boil while you bath and it'll be ready real soon.

Take out half a cup of stock for the chawanmushi and the rest works as your soup base. For 5 bowls worth of soup.

This is how my dashi stock lookes like.

I also used organic japanese seaweed for healthier choice. These are dried and will "bloom" once it touches water. This small little pack can cook for an army

Soak all the different mushrooms of your choice to get rid of the dirt.

Add in all the ingredients to the pot and boil. Simmer for 20 minutes to allow the flavours to be sweeter.
Add in 4 table spoons of soya sauce to taste.

Chawanmushi

Crack the eggs and add in 2 cups of water.
Add half a teaspoon of salt to taste


Cut the chicken fillet into cubes, chicken cubes should be small to place into the chawanmushi.

Marinate it with some soya sauce, pepper and corn flour.

Place the ingredients in the bowl.

Distribute the half cup of dashi stock evenly into 5 bowls. Make sure it is not too hot, or else eggs will be cooked once you pour it into the bowl.
Distribute the egg mixture and now it is ready to be steamed.

Steam it under big fire for 5 minutes then simmer for 5 minutes.
Ensure that the time is not exceeded or else your eggs will harden.

Good luck!

Auntie note: you can use ikan bilis stock cubes if you find the dashi stock tea bags too exp. :)