Since I do not have fresh parsley, I used dried parsley.

Ingredients (2 servings)

• 2 boneless skinless Chicken Breast
• 2 Tbsp Flour
• 2 Tbsp Butter
• 2 cups Mushroom (sliced)
• 3/4 cups Marsala cooking wine
• 1/4 cup Water
• 2 Tbsp Fresh Parsley
• 1/4 tsp Rosemary (optional)

Method

1. Split the chicken breast into half and pound it until thin.
2. Dredge lightly on both sides with flour.
3. Melt butter and sauté mushrooms over medium heat until browned.
4. Place mushroom in a bowl and set aside.
5. Add chicken to the skillet and cook through. Remove to serving platter.
6. Return mushrooms to the pan, stir in Marsala cooking wine, water, parsley and rosemary.
7. Heat and pout over chicken.

Adapted from Holland House Marsala cooking wine bottle.

Ingredients (2 servings)

• 2 cups of Water
• 1 teaspoon of Dashi
• 2 tablespoon of Miso Paste (white soy bean paste)
• Wakame
• 2 oz of Tofu cut into cubes
• Chopped Scallion
• 1 thinly sliced Shiitake/White Mushrooms (optional)

Method

1. Prepare the Tofu and Wakame as directed on the package.
2. Combine Dashi, Miso Paste, Water and Mushrooms (optional) in a pot and bring it to boil. Turn off the heat once it starts boiling.
3. Add some Tofu and Wakame into a bowl, pour the hot soup into the bowl.
4. Add chopped Scallion before serving.

Ingredients

• 2 pieces of Boneless Skinless Chicken Thigh ( ~ 220 g / 0.5 lb )
• 1/2 cup Teriyaki Sauce
• Sesame Seed (optional)

Method

1. Slice the chicken into desired sizes.
2. Marinate the chicken in Teriyaki Sauce for 15 minutes.
3. Cook the chicken in medium heat.
4. Drizzle some sesame seed (optional).
5. Serve with Japanese Rice (optional).

Ingredients

• 1/2 cup Soy Sauce
• 1/2 cup Mirin
• 1/4 cup Sugar

Method

• Heat ingredients over the stove (low heat) until the sugar has completely dissolved.
• Keep in a bottle.

I tried to replicate this dish minus the broccoli but it stills need tweaking. The condensed milk needs to be reduced!

Current recipe used:

1 lb. large peeled & deveined shrimp
cooking oil

Batter:
1 large egg white
1/4 cup cornstarch
1/8 tsp baking soda (not needed?)
1/8 tsp salt (not needed?)
1 tsp oil

Sweet Creamy Sauce:
1/2 cup condensed milk (needs to be reduced to 1/4 or 1/8 cups)
1/4 cup mayonnaise
3 tsp lemon juice (needs more)

1. Rinse & peel the shrimp. Pat it dry with paper towel.
2. Batter: Mix the egg white, cornstarch, baking soda, salt and oil into a smooth paste.
3. Coat the shrimp with the batter.
4. Mix the condensed milk, mayonnaise & lemon juice in another bowl until smooth.
5. Fry the shrimp until light brown. Remove from oil.
6. Pour the sweet creamy sauce over the fried shrimp.

Referred from: http://www.stripersonline.com/surftalk/showthread.php?t=467023

I didn’t pour the sauce over.

Picture: I got lazy and did not cover the bowl with foil.

Ingredients (2-4 servings depending on size of cups/bowls)

• 3 Eggs
• 1½ cup of Dashi soup stock
• ½ tsp Salt
• 1 tsp Soy Sauce
• 1 tsp Sugar
• 1 tsp Mirin

Optional Ingredients

• ½ chicken breast (tenderized, cut into bite size & briefly boiled)
• 2-4 shrimps (briefly boiled & depending on servings)
• Fish Cakes
• 1 Shiitake/White Mushroom (boiled, thinly sliced with stalk discarded)

Method

1. Lightly beat the egg in a bowl.
2. Strain the egg mixture (optional but recommended)
3. Add cooled Dashi Soup stock, Salt, Soy Sauce, Sugar, Mirin into the egg mixture.
4. Split Egg mixture into 2-4 cups/bowls.
5. Add desired ingredients.
6. Cover the cups (If no cover, use aluminum foils)
7. Steam it!

Adapted from: About.com:Japanese Food & Rasa Malaysia

Picture: Plain Chawanmushi 11/06/09

Here is tonight’s recipe:

4 cups of steamed Japanese Rice
2½ chicken breast (the other half went to the Chawanmushi)
1 whole Mayan sweet onion
1½ cups of Dashi soup stock
4 tbps. Mirin
7 tbps. Kikkoman soy sauce
3 tbps. Sugar
6 eggs

1. Cook the rice.
2. Add mirin, soy sauce and sugar to dashi soup stock.
3. Beat the eggs in a bowl.
4. Thinly slice the onion.
5. Tenderize and cut the chicken into small bite size.
6. Pan fry the chicken in a large pan.
7. Add dashi soup stock into the pan and simmer for a few minutes.
8. Add onion and simmer for another few minutes.
9. Bring the soup to a boil and add the eggs.
10. Serve rice in a bowl, then the chicken and egg on top of the rice.

Referred from: About.com: Japanese Food