$25 · 5 Japanese Plates (1st Pic), 5 Custard Cups (w/ Lids / Saucers) +Bonus

*PRICE REDUCED* **Check out our huge selection of vintage items and collectibles! Click our name or "View seller's list" to browse our store.** -- Price firm Made by Suisen Perfect condition (PHOTOS 1, 2 & 3) Traditional set of 5 Japanese serving dishes (5 1/4" wide), complete with 5 butterfly chopstick rests in original box. AND (PHOTOS 4, 5 & 6) Set of 5 Chawan Muchi custard cups w/lids (3" wide), and saucers (4 1/2" wide). *Bonus* Japanese Cookbook (Japanese Language) Please feel free to browse my other vintage Japanese items for sale. Search for ad # 29181237. . . CHAWANMUSHI RECIPE: Japanese hot appetizer. Egg custard, not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi is relatively simple to make. It is traditional to add ginkgo seeds and lily roots in Japan, but it is hard to find even in Japanese markets in the US. They make the dish more authentic. Other ingredients such as Shiitake mushroom, shrimp and chicken gives complex and delicious flavor to this dish. 3 eggs 2 cups (480ml) Dashi 1/2 tsp salt 2 tsp soy sauce 1 tsp Sake 1 tsp Mirin 2-4 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 Instructions: Preseason chicken/shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Sake. In another bowl, mix shrimp, 1/2 tsp soy sauce and 1/2 tsp Sake. Let sit for a couple of mins. Meanwhile, in a large bowl, mix eggs, Dashi, salt, 1 tsp soy sauce, and Mirin. Strain egg mixture through sieve. Let as much egg as you can go through the sieve. Place 1/4 amt. 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 w/ aluminum foil, put covered cups into steamer. Steam medium heat 10-15 mins. Check with wooden skewer. If clear broth comes out when poked, take cups out from steamer. Sprinkle Mitsuba leaves and cover again 2-3 mins. . . --- china sushi dishware