Harro, prease.

I usually avoid eating asian food during dinner mainly because stir-frys end up being extremely greasy and after a rice or noodles sit too heavy on your stomach. 

But as a break from all the bread, I whipped up some fried seafood udon (squid & fish cake) and used my steamer to make some chawanmushi which is basically a savory egg custard. I overcooked the egg a little mainly because I kept it in the steamer for a minute too long but the texture was still silky and salvagable.

Note to self to buy some dashi - the taste of bonito & kelp was sadly lacking.