Ever wondered if you were to purchase a bottle of salad dressing and other than using it for salads, what else can you use it for ? How about using them to whip up some nice warm Asian dishes where you get to eat with your daily scoop of rice or a bowl of piping warm porridge ?
And so here you go ! It’s a Goma Dare Mince Meat Chawan Mushi which is cooked up using Mizkan Sesame sauce with Roasted Nuts which is also commonly used as a salad dressing. But this dish serves to deviate from the usual norm of serving it in a cold salad but instead being used as a seasoning to cook the mince meat which is eaten together with a steamed egg.
The name Goma Dare maybe quite foreign to us, but it simply means Sesame sauce in Japanese. And I guess everyone knows what’s a chawan mushi which to put in simply across, it’s a Steamed Egg Custard.
As the name implies, it’s actually a Mince meat in Sesame sauce on Steamed Egg. To be honest, it’s the first time I tried using Sesame sauce in this way. But I am glad it didn’t turn out too weirdly. Instead, I am quite surprised that the sesame sauce blends pretty well with the meat and eating it in huge scoopfuls together with the steamed egg proves to be quite surprisingly appetizing !
The original recipe was garnered from Catherine Hosoi’s Culinary Hobby Class, a very renowned Japanese food author. I have tweaked the recipe slightly for my preferences but the gist of it should be all there ! And all I can say is, it’s indeed a very simple, tantalizing and fuss free dish. Even if you are cooking it for dinner on a working weekday, it’s a dish that can be easily served up in 15 minutes.
- 2 large eggs
- 100ml water (reduce water for firmer texture and increase more for softer texture)
- Pinch of pepper
- 1 tbsp garlic
- 1 tbsp oil
- 120g minced meat
- 30ml Mizkan Sesame Sauce with Roasted Nuts
- ½ tbsp Goji berries/wolfberries
- Some chopped Spring onion
- Whisk the eggs and water together with the pepper and sift it through a mesh.
- Steam on high heat in boiling water for approximately 8 to 10 minutes or till the egg is set. Off the fire.
- In the mean time, prepare the mince meat sauce. Add 1 tbsp of cooking oil to pan and stir fry garlic till golden brown. Dish out half for final garnishing.
- In the same pan with the half portion of golden garlic, add in the mince meat and saute till 70% cooked.
- Add in the MIzkan Sesame Sauce with roasted nuts. Continue cooking till the mince meat is thoroughly cooked.
- Transfer the cooked mince meat to the top of the steamed egg custard.
- Scatter the wolfberries on top and steam for a further 4-5 minutes.
- Off the fire and scatter the chopped spring onion and the remaining half portion of the golden garlic over.
- Serve hot immediately.