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Guinea fowl chawanmushi

A classic Japanese preparation of a silky savoury custard. Prepared here with guinea fowl liver, but also suitable to make from chicken liver.

Makes 1000 g.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Egg
  • Gluten

Ingredients

100
g
guinea fowl liver
3
g
curing salt
400
ml
dashi
300
g
whole egg
150
g
guinea fowl fillet
4
tbsp
soy sauce
1
tbsp
mirin
as needed
dried shiitake mushrooms

Scale recipe

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