INGREDIENTS
Dashi
12 g dashi powder
3 cups water
Chawanmushi
180 g eggs, (3-4 large free range)
620 ml dashi
2 cm ginger, peeled and finely sliced
To serve
8 umeboshi plums, stone out and finely minced
½ teaspoon sesame oil
2 teaspoons Maggie Beer Vino Cotto
¼ bunch chives, chopped
Miele Accessories
METHOD
Dashi
- Mix together dashi powder and water in a large saucepan, bring to the boil on high heat, Induction setting 8-9.
- Once boiled, remove from heat and steep for 30 minutes, then strain.
Chawanmushi
- In a large mixing bowl, whisk eggs lightly to avoid incorporating any air bubbles.
- Whisking slowly, add the dashi and mix to combine. Stand for 10 minutes to allow any bubbles to settle.
- Divide the ginger into 8 heat safe ramekins arranged on a perforated steam tray, then top each with 100 ml of the custard mix.
- Cover with cling wrap or foil and place into the Steam Oven and steam at 90°C for 15 minutes.
To serve
- Mix together the minced plums, sesame oil and Vino Cotto to make a sauce.
- Remove chawanmushi from the Steam Oven and top with a spoon full of umeboshi sauce, garnish with chopped chives and serve while still warm.