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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

  • Fish
  • Soy
  • Gluten
  • Egg
  • Pescetarian


  • 160 salmon roe
  • 340 dashi
  • 40 white soy sauce
  • 20 mirin
  • 150 whole egg

Preparation method

  • 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.

Serving suggestions

  • 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.