Japanese-style steamed department

Japanese cuisine lovers would have been familiar with chawanmushi, a type of steamed eggs with soft texture and taste delicious. Well, actually the land of the Rising Sun has much more variety of dishes are steamed or in Japanese is called mushimono. Want proof? Just come to Nadaman Restaurant at Hotel Shangri-La Jakarta. At 1 to 20 July 2009, the Japanese restaurant located on the 1st floor offers five mushimono creations Chef Koji Yoshimoto. With prices starting at 60,000 + + per serving, you can enjoy the dish steamed fish, steamed egg, until noodles are served hot flat and gives a refreshing sensation. Sensation of heat gained from the steaming process makes mushimono favorite dishes that are traditionally consumed during winter by Japanese society.
The traditional dishes are presented in Nadaman mushimono during the promotion of three menus. The first is jidori tokkuri aka Mushi steamed chicken. The menu is made from chicken meat (jidori) high quality combined with chives, mushrooms shimeji, and know Japanese. All materials are included in the traditional Japanese container called tokkuri, then add broth tuna (bonito soup). The way of presentation is unique, ie by pouring the contents into the ponzu sauce made of orange as the main ingredient flavor enhancer.
The next dish is Gindara Yuba Mushi, namely Gindara steamed fish with soy milk skin. Usually people use the term "skin out" that is not appropriate because Yuba is made directly from soy milk. Yuba obtained with boiled soya bean milk in an open pan to form a kind of crust on the surface of the milk. This skin is taken and dried into yellowish sheets that became known as the Yuba. Layer kombu, Gindara fish, and Yuba closed with shimeji and shitake mushrooms, then placed in a small bowl containing the sauce and broth tuna (bonito soup) before steaming.
One more traditional mushimono worth a try, namely atsu atsu kishimen Mushi (steamed flat noodles with soup). Kishimen or flat noodles mixed with kobudashi sauce, then steamed 20 minutes until soft and chewy. Noodle soup served with ginger and chives as a complement. Atsu atsu means very hot, as if implying that this dish is most fitting consumed while still hot.
Complete your dining events are also tasting soup pan Mushi (steamed egg with bread) and usuimame chawanmushi (steamed egg with peas). Soup Pan Mushi is a special modification mushimono using bread as an ingredient that is not commonly used in traditional Japanese cuisine. Which are deep fried bread dipped in chicken broth mixed with egg and cheese covered sheet. All materials are cooked by steaming method for 20 minutes before serving.
Not much different, usuimame chawanmushi is also a transformation of chawanmushi using peas, eggs, and milk as the main ingredient. Usuimame peas or boiled until soft and mixed with milk, cooking cream, and eggs. By using shrimp as an ingredient contents, a mixture of these ingredients are placed in a container like a cup and then steamed until cooked and tender. Unlike other traditional Japanese cuisine, some mushimono eaten with a spoon.