Steamed Foods

The Japanese enjoy a wide variety of subtly seasoned steamed foods, and this section begins with two egg dishes: one a warm pudding filled with bits of shrimp, chicken and vegetables, the other a silky-smooth chilled custard. Following are two elegant side dishes—ethereal Turnip Clouds and shiny Silver Boats—both to be served piping hot. Then there is abalone steamed with a splash of wine and a pinch of salt, served with a tart soy sauce for dipping. Chicken is similarly steamed with wine and salt, but finished off very differently; plunged into an icy bath, patted dry and sauced with a creamy sesame seed dressing, the Cold Steamed Chicken is absolutely delicious. Finally, there is a tasty Fish and Noodle Casserole that is simple to prepare and makes a wonderful luncheon or light dinner entrée.