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Salmon roe chawanmushi
A silky smooth chawanmushi, or Japanese custard, based on salmon roe and dashi.
By choosing wild salmon roe from Alaska, you make a sustainable and flavourful choice. This salmon roe is rich in omega-3 fatty acids and can be used in many ways in the kitchen, as this component shows.
Makes 700 g.
Allergens & dietary requirements
160 g salmon roe
340 g dashi
40 g white soy sauce
20 g mirin
150 g whole egg
In a high-powered blender, blend the salmon roe, dashi, white soy sauce and mirin until all of the roe is broken up.
Add the egg and blend gently until fully mixed to minimise air.
Pass through a fine sieve.
Place in a large container that fits the vacuum chamber and vacuum seal to remove any air bubbles. Repeat several times if necessary.
Use a sauce dispenser to calmly pour the chawanmushi base into the plate or bowl.
Cover the plate with cling film.
Steam the chawanmushi at 88°C and 100% steam. The time depends on the size and table wear that you use. Make sure to test first with 1 serving to establish the cooking time. The chawanmushi should be cooked but still lumpy.
Serve immediately or let the chawanmushi cool to room temperature before serving.
Delicious in a dish with components of asparagus, cucumber, and horseradish.
Combines well with components of kombu, razor clams, and parsnips.
Perfect with sesame, radish, and spring onion.
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