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Makes

14 1-oz servings

Ingredients

For the Master Dashi:

  • 1 gal. Water
  • 4 oz. Kombu
  • 1.5 oz. Dried porcini
  • 3.5 oz. Black garlic
  • 2 Tbl. Bonito
  • 2 tsp. Tamari

For the Sea Truffle Dashi:

  • 3.5 tsp. Dry sea truffle
  • .5 cup shirodashi
  • .75 tsp. White truffle oil
  • 4.25 cups Master dashi recipe from above
  • 2 tsp. Banyuls vinegar

For the Ginger Dashi:

  • 7 ⅔ cups Master dashi recipe from above
  • 4 Tbl. Peeled/sliced ginger
  • 2 each Star anise

For the Peanut Cream:

  • 3.5 cups Toasted peanuts
  • 2.5 cups Milk
  • 1.5 cups Heavy Cream
  • .5 cup Shio Koji
  • 2 each Star anise

For the Garnish:

  • Toasted peanuts
  • Puffed wild rice

Instructions

For the Master Dashi:

  • Combine kombu, porcini, black garlic, and water in rondeau and heat on high until 82C (180F)
  • Remove rondeau from heat and add bonito and season with tamari
  • Cover with plastic wrap and let cool to room temp. pass through chinois.
  • Reserve

For the Sea Truffle Dashi:

  • Place all ingredients EXCEPT dry sea truffle in saucepan
  • Bring to boil then remove from heat. Add dry sea truffle and cover with plastic wrap.
  • Steep for 30 minutes
  • Strain, season, cool

For the Ginger Dashi:

  • Place all ingredients in saucepan
  • Heat on induction heat 12 for 20 minutes
  • Remove pan and cover with plastic wrap, steep for 1 hour
  • Strain, season, cool and reserve

For the Peanut Cream:

  • Place all ingredients in saucepan and bring to a simmer
  • Lower heat and cook for 15 minutes
  • Transfer to Vitamix and puree to pulverize the peanut. Do not make full puree
  • Immediately strain and cool

To assemble:

  • Mix 1 ½ cups sea truffle dashi base with 2 whole eggs and 2 egg yolks, using either chop sticks or kitchen tweezers. Strain the mix through a chinois.
  • Portion 1 fluid ounce per chawanmushi cup
  • Place a square of plastic wrap on the top of the cup and replace the lid.
  • Place the perforated hotel pan inside the lip of the circulator and bring the water level to about 1” below the bottom of the perforated pan.
  • Bring water temperature to 194F
  • Place filled chawanmushi cups inside the perforated pan and place the lid of the circulator on top
  • Steam for 25 minutes, or until all are set. This may be done in rounds.
  • In a sauce pan, combine ½ cup ginger dashi and 1/3 cup peanut cream, bring to a simmer
  • Remove the chawanmushi cups from the steamer and remove the plastic wrap
  • Garnish with 1 tbl. of toasted peanuts, and 1 tbl. puffed wild rice on top of the custard
  • Using the immersion hand blender, froth the peanut/ginger sauce
  • Scoop the froth and spoon it over the custard and garnish
  • Replace the lid, and serve.