Mushroom chawanmushi
Chawanmushi is a savoury custard from Japanese cuisine. This version is made using a mushroom stock from TrueFoods, it's a rich, savoury stock made from a slow simmered blend of mushrooms, leeks, onions, and herbs. It delivers a deep, rounded mushroom umami. The end result has an earthy flavour and a silky-smooth texture.
Makes 600 grams.
Allergens and dietary requirements
- Egg
- Soy
- Vegetarian
Ingredients
Preparation method
Vacuum-seal the mushroom stock together with the kombu and leave to infuse in the fridge for at least 12 hours.
Strain the mushroom stock and blend it with the rest of the ingredients using a hand blender.
Divide the mixture between the desired serving dishes. In this component, 90 g per portion has been used as the serving size.
Cover the chawanmushi with cling film to prevent water from entering the chawanmushi during steaming.
Steam the chawanmushi at 75°C for approximately 10 minutes. If the portion size is larger or smaller, the steaming time will need to be adjusted.
Serve immediately, or chill and reheat under a heat lamp before serving.
Serving suggestions
- Delicious in a dish with various types of mushrooms, chives, and leeks.
- Pairs well with kohlrabi, hazelnuts, and soy sauce.
- Perfect with quail, truffle, and onion.
