A salty, rich, creamy, umami and vegetal Japanese meal for two, using our 5-piece dinner set. Plus, store bought mochi because— who has time?
In the age of to-go orders and rice bowls, it can be hard to imagine actually using a 5-piece dinner set all at once. But we did! And boy, was it tasty and maximal, just how we like it. To prove this very possible feat to our more casual eaters, our dear Erin whipped up a stellar Japanese meal for two, served on 5-piece dinner sets. A creamy Chawan Mushi, some Miso-Sake Braised Kabocha Squash, and Chicken Negimaki, all plated with a pot of Simple White Rice, and bam! Out with a bang with some store-bought green tea mochi. It's a five-star meal for a five-dish connoisseur, and we're going to tell you how it's done.*
- 2 tsp. Dashi (this one is amazing.)
- 2 cups warm water
- 3 large eggs
- 1 scallion (chopped)
- 2 small mushrooms (sliced)
Whisk dashi and warm water together. Strain liquid into a large measuring cup. In a separate bowl, gently stir eggs until blended. Stir dashi liquid into the eggs. Divvy up the scallion and mushrooms between 2 Shallow Breakfast Bowls, and then pour the egg mixture into each, leaving a little room at the top.
Wrap each bowl with plastic wrap, and gently place in the steamer basket of your Mushi Nabe over boiling water for about 13-15 minutes, or until set and jiggly. Chill in the fridge.
Unwrap the bowls, top with fresh scallions, and serve.
Miso-Sake Kabocha Squash
(adapted from NYT)
- 1 lb. kabocha squash (de-seeded, peeled, and cut into bite-sized chunks)
- 3 tbsp. miso
- 6 tbsp. sake
- 1 tbsp. dried chili flake (this one is great.)
- 2 tsp. sesame oil
Combine miso and sake in a Weeknight Serving Bowl. Add the pieces of squash and coat with the mixture. Let sit. Heat the sesame oil in the same Mushi Nabe that you used to steam the Chawan Mushi. Once shimmery, add the squash and liquid, and cover with lid. Let it braise/steam for about 6-8 minutes, or until cooked through. Serve hot, sprinkled with sesame seeds and extra chili flakes. Serve on two Side Plates.
(adapted from NYT)
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1 tbsp garlic (minced)
- 1 bunch scallions, left whole
- 1 1/2 lb boneless skinless white-meat chicken, pounded to 1/8-in thickness, patted dry
- Salt & pepper
- Sesame oil
- Lemon wedges
In a medium saucepan, combine soy sauce, mirin, garlic, and scallion over medium-low heat. Cook until bubbling, then turn heat off and cool a bit.
Turn on fry top, or prepare charcoal grill to medium heat! Season chicken with salt and pepper on both sides. Remove scallions from mixture (keep) and divide among the chicken pieces. Roll them up and skewer with toothpicks to secure. Scallions should be sticking out both ends.
Pour sesame oil on fry top, or brush sesame oil on chicken if using a grill. Place the rolled cutlets on the heat, brushing on the remaining soy mixture every so often. Turn and cook until through, about 12-15 minutes.
Serve on two Dinner Plates with lemon wedges.
- 1 1/2 cups short grain white rice
- 1 1/4 cups water
- 3 tbsp. rice vinegar
Green Tea Mochi Ice Cream
Drive to Trader Joe's. Pick out a frosty looking box of Green Tea Mochi. Unwrap. Plop on three pieces per Cake Plate. (We won't tell anyone.)
And there you have it. Fit for a date night, a family gathering, or a "me-time" evening off if you've got a major appetite. If you'd rather not buy individual pieces, skip the fuss and go for the full 5-Piece Dinner Set. It's way worth it.
* Chawan Mushi adapted from Food and Wine. Chicken Negimaki, and Kabocho Squah adapted from NYT Cooking. Plain White Rice adapted from Toiro Kitchen.