Eggs

Recently, a TV reporter visited my restaurant Ganso and asked a typical reporter question: How many distinct ingredients do we use to make a bowl of ramen?

Chawan mushi is one of those Japanese dishes I've enjoyed in restaurants for years but always thought would be too hard to make at home.

Last night we enjoyed a beautiful Japanese dinner at home that reminded me why I love this cuisine so much: grilled shiosaba (Boston mackerel salted for a few days), freshly steamed rice and nira tamago, or garlic chives with eggs.

Here is Chef Isao Yamada's incredibly tasty version of a Japanese comfort food classic...