Island Mojo

 

Ingredients: (Island Mojo)

1 cup (8-oz. can) tomato sauce
1 medium onion, cut in thin slices
1/4 cup canned or jarred pimento, cut in thin strips
2 tablespoons olive oil
1 tablespoon sliced pimento-stuffed green olives
2 tablespoons chopped fresh cilantro
1 tablespoon white vinegar
2 teaspoons capers
1 bay leaf
Ground black pepper or red pepper flakes to taste

Directions: (Island Mojo)

Combine all ingredients in medium saucepan. Cook over low heat, stirring occasionally, until onions are tender. Remove bay leaf. Season to taste with pepper.

Chawanmushi Savory Egg Custard

Ingredients:(Chawanmushi Savory Egg Custard)

3 eggs
2 cups (480ml) Dashi1/2 tsp salt
2 tsp soy sauce
1 tsp Sake1 tsp Mirin2-4 shrimp, sliced into 2 pieces each if big
1/2 chicken thigh, cut into bite size pieces
1-2 shiitake mushroom, sliced
Mitsuba leaves or green onion, chopped

Directions:(Chawanmushi Savory Egg Custard)

  1. Preseason chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Sake. In another bowl, mix shrimp and 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.
  2. Meanwhile, in a large bowl, mix eggs, Dashi, salt, 1 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.
  3. Place 1/4 amount of chicken, shrimp, and shiitake mushrooms in each of 4 small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. Cover with aluminum foil and put the covered cups into a steamer.
  4. Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it’s done. If clear broth comes out when poked, take the cups out from the steamer.
  5. Sprinkle Mitsuba leaves and cover again for 2-3 minutes.