Forgot to take a pix of the ingredients & too lazy to type out the recipe in the last chawamushi post. Some friends had asked me for it so shall share here.
Chawamushi:
chicken fillets cut into small cubes
fresh scallops cut into small cubes (leave this out if your child is allergic to seafood)
chinese mushroom also cut into small cubes
Japanese udon noodles cut into small pcs (add this if you want it to be a filling meal for your child - idea 'stole' from Aunty Pax)
pumpkin cut into small cubes (Or you can use sweet corns too.)
eggs
chicken stock
- Beat an egg in a small rice bowl
- Add the various ingredients into the bowl
- Pour chilled stock into the mixture
- Leave it to steam for half an hour before serving
ps: when serving young children, take note that the cooked egg is very hot.
Stock:
Big pork bone
Chicken neck & back bone
Celery
Onions
Carrot
Cabbage
Ikan Bilis
Garlic
- Roast the bones in the oven at 180 degree for about half an hour. (idea 'stole' from Aunty Joelle)
- Put all ingredients into pot of water and bring to boil.
- When boiled, turn to simmer for another few hours or even overnight in a slow cooker. (The longer the better)
Will be cooking this dish for them tomorrow thus preparation starts today.

This is the stock I've been simmering since this afternoon.

Here are the prepared ingredients.