TOKYO | WASHOKU @ LIVING renewal in progress !!!

Egg Custard with Cod Milt & Tuna Sashimi Bowl | 白子入り茶碗蒸し、マグロ漬け丼

A glimpse of our dinner table.

Some homemade foods on a Japanese dinner table may seem like slightly ‘exotic?’  delicacies to some but this is a seasonal easy Washoku dish.

Egg Custard Bowl with Cod Milt

Egg custard bowl which is called ‘chawan(bowl) mushi(steam)’ is an easy dish which is similar to making a egg custard pudding but the washoku makes this as an appetizer and seasonal foods are incorporated inside the custard.

I’ve used …… ‘COD MILT’.

What’s ‘COD MILT’ ?

Cod milt is a ‘sperm’ of a cod; snow white, soft, rich in taste similar to a Foie gras or even pork liver. Incorporating this cod milt into the egg custard bowl (chawan mushi) made with dashi (see my July 1st 2014 blog post) . You will find various recipes on Chawan Mushi if you are a egg lover which can be combined with any seasonal foods, seafood or vegetables.

Since ‘cod milt’ comes quite abundant during the winter months, it is one of my husband’s favorite food – the cold milt and eggs. The Chawan Mushi is a nice side dish not filling yet appetizing.




Tuna Sashimi Bowl

As you all know, we Japanese are fresh fish eaters and tuna is one of our favorites. Recently we are out beaten by our neighbouring country China as they have caught up with the taste of fresh Tuna and with their massive consumption devouring the market and market prices to go up.

There are many types of Tunas but these are just a few and familiar names at markets and supermarkets.

  • Bluefin Tuna (本マグロ)
  • Mejimaguro (めじマグロ)〜a young bluefin tuna
  • Southern Bluefin Tuna (ミナミマグロ)
  • Bigeye Tuna (めばちマグロ)
  • Yellowfin Tuna (きはだマグロ)

The ‘mejimaguro’ is one of my favorite tuna, which is a ‘young bluefin tuna’. It is not as mature and oily like the bluefin. Although the ministry of fishery has restricted the catch of ‘mejimaguro’ to prevent the decrease and natural extinction,  the rare encounter is a nice treat.

The ‘Tuna Sashimi Bowl’ is called ‘Maguro(tuna) Zuke(marinate) Don(bowl)’.




Nameko (Mushrooms) Miso Soup


Tuna Sashimi Bowl Recipe

  • Block of Tuna Sashimi
  • White Rice
  • 2 Tablespoon Japanese Sake
  • 2 Tablespoon Japanese Mirin
  • 3 Tablespoon Soy Sauce
  • Wasabi
  • Nori
  1. Preboil the sake and mirin and let the alchohol evaporate and set aside to cool down.
  1. When totally cool, add the soy sauce and mix together with the chopped tun (in small cubes or slices).
  1. Keep refrigerated for about 1 hour before use.
  1. Place the tuna on top of a bowl of rice, topped with a little wasabi and nori.


  • まぐろのさしみ
  • 酒・・・・・・・・・・大匙2
  • みりん・・・・・・・・大匙2
  • 醤油・・・・・・・・・大匙3
  • 酒と味醂を入れて沸騰させてアルコールを飛ばして冷まします。
  • ①が冷めたら、醤油と混ぜ合わせ、まぐろのぶつ切りを混ぜ合わせ。
  • 1時間ばかり冷蔵庫でねかせ、熱いごはんの上にまぐろのづけをのせ、わさびと海苔をかける。

Egg Custard Bowl Recipe

【Egg Custard】

  • 200g of cod milt
  • 1 egg
  • 130g Dashi (see my dashi blog) – broth
  • 1/4 Teaspoon Soy Suace
  • Pinch of salt


  • 100g Dashi (see my dashi blog) – broth
  • 1 Teaspoon Sake
  • 1 Teaspoon Light Soy Suace
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Corn Starch
  • Crown Daisy leaves (as needed for garnishing)
  1. Egg Mixture – Combine the eggs and dashi (broth) and whisk lightly. Strain the mixture adding the seasoning of soy sauce and salt.
  2. Cut the cod milt in mouthful sizes and quickly simmer the cod milt in boiling hot water for approx. 5~10 seconds. Release the cod milt in cold icy water.
  3. Boil the crown daisy in hot water, releasing the leaves in cold icy water.
  4. Sauce – Combine all the ingredients of broth, sake, light soy sauce, salt in a sauce pan and let it boil.
  5. Place the cod milt in a bowl, pouring the egg mixture covering the cod milt.
  6. Steam up the steamer and place (5) in the steamer, steam at highest heat for 1 minute and low heat for about 9 ~ 10 minutes depending on the volume of egg custard.
  7. Once (6) is ready to be served, heat the sauce (4) thickening the sauce with corn starch, garnish with crown daisy.

白子の茶碗蒸し 春菊あんかけ風


  • 鱈の白子・・・・・・・200g
  • 卵・・・・・・・・・・1個
  • 出汁・・・・・・・・・130g
  • 薄口醤油・・・・・・・小さじ1/4
  • 塩・・・・・・・・・・ひとつまみ


  • 出汁・・・・・・・・・100g
  • 酒・・・・・・・・・・小さじ1
  • 薄口醤油・・・・・・・小さじ1
  • 塩・・・・・・・・・・小さじ1/2
  • くず粉(片栗粉)・・・小さじ1
  • 春菊・・・・・・・・数枚


Step ① 卵液 – 卵と出汁を合わせこしておきます。調味料を入れて味を調整しておきます。

Step ② 白子を一口サイズに切り、お湯にサッと通しておきます。器に白子を入れ卵液をはります。

Step ③ あんかけ – 春菊はお湯にサッと通し、冷水にさらしておきます。出汁と調味料を混ぜあわせておきます。(くず粉は最後)

Step ④ 蒸気の上がった蒸し器で強火1分、弱火10分程。(卵液の温度、器によって時間は多少かわります)

Step ⑤ あんかけを煮立て刻んだ春菊を入れ水溶き片栗粉でとろみをつける。できあがった餡をかけてできあがり

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