SEASONS
THE SUSHIMON MONTHLY NEWSLETTER
January 2007
HAPPY NEW YEAR
Sushimon Qualicum beach is very excited to welcome Ken Hill to the team. Ken
originally worked at Sushimon when it was first opened by the previous owners and was
trained by Yooshin Kim. Ken and Yooshin worked together at Qualicum foods preparing
sushi after Sushimon closed and before the Erikson’s purchased the restaurant. Ken will
be a familiar face behind the sushi bar.
Winter seafood’s featured at Sushimon will include Scallop, Halibut, Lobster, and
yellowtail. Find out more about these feature items by clicking on the links.
http://en.wikipedia.org/wiki/Scallop
http://en.wikipedia.org/wiki/Halibut
http://en.wikipedia.org/wiki/Lobster
http://en.wikipedia.org/wiki/Yellowtail
CHAWAN MUSHI
Featured this month on our fresh sheet
.
This is a traditional Japanese winter dish Japanese egg custard with chicken, prawn,
Scallop, fish cake, shitake, daikon sprouts & lemon zest steamed in a teacup
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Ingredients: (for 4 servings)
3 eggs, 1/2 teaspoon hon-dashi (bonito fish stock), 1/4 cup of
water, 1/2 teaspoon usukuchi (lightly flavored) soy sauce, 50 g
chicken meat, 4 shrimps, 50 g mushrooms, half stalk of broccoli,
yuzu (citron) peel.
Preparation:
Making egg mixture
1 Break eggs in a large ball. Draw the letter Z on the bottom with
the tip of the chopsticks, do not foam.
2 Little by little, add water, hon- dashi and then salt, soy sauce.
3 To improve texture, strain egg through a net.
Filling
1 Remove white sinewy tissue from chicken meat. Cut into bite
size pieces. Sprinkle with soy sauce.
2 Remove black vein from shrimps. Devine except for tail.
3 Remove roots of mushrooms; tear into easy to eat pieces.
4 Cut broccoli into 3cm pieces.
5 Thinly slice peel of yuzu.
How to make:
1 Prepare 4 Chawan mushi serving cups. If serving cups with lids
are not available, use teacup covered with aluminum foil.
2 Divide fillings into 4 except for yuzu strips, neatly place filling
and broccoli slices in individual cups.
3 Pour in egg mixture.
4 Fill a double-boiler pan half full with water.
5 When water comes to a boil, place cups in to steam.
6 Cover with cheesecloth, place lid slightly off so that steam can
escape.
7 Heat 1-2 minutes on a strong fire, reduce heat and cook for an
additional 12-15 minutes. If the fire is too strong or if steamed
too long, Chawan mushi becomes spongy, loses flavor and
attractiveness.
8 Insert bamboo stick to check readiness. If clear liquid rises
Chawan mushi is ready.
9 Take cups out of steamer. Top with yuzu, re-cover
10 Chawan mushi is served chilled in summer, hot in winter.
*Hon-dashi can be purchased from amazon.com
http://www.amazon.com/Hon-Dashi-Bonito-Fish-Soup-Stock/dp/B0000CNU0C
Note: When double boiler is unavailable, place net on bottom of
pot. Chawan mushi can also be prepared in the oven. Place cups in
large pan 70% filled with water. Bake at170 c for 20 minutes. To
prevent the surface from burning, double cover (under lids) with
aluminum foil.
Sushimon profile
Claire Pickard
SUSHIMON SUSHI & NOODLE HOUSE
MT. WASHINGTON
Featuring Ramen noodles
Curry rice bowls and Sushi rolls
http://www.mountwashington.ca/winter/default.cfm?page=dining
Located at the base of the Hawk Chair lift
Download the map at;
http://www.mountwashington.ca/winter/default.cfm?page=alpine_terrain
Local ingredients are used as much as possible for all menu items. We
use our own seafood and we select seafood from local fishermen who share
our commitment to quality.