Truffle Chawanmushi Recipe

Directions

1. 1

   Prepare the Dashi

   In a pot, bring the dashi stock to a gentle simmer. Keep it warm on low heat.

2. 2

   Mix the Egg Mixture

   In a mixing bowl, whisk together the eggs, soy sauce, mirin, truffle oil, salt, and black pepper until well combined.

3. 3

   Combine with Dashi

   Slowly pour the warm dashi stock into the egg mixture while continuously whisking to temper the eggs.

4. 4

   Prepare the Peas

   Blanch the sugar snap peas and peas in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.

5. 5

   Assemble the Chawanmushi

   Place the blanched peas and sugar snap peas into individual chawanmushi cups or ramekins. Carefully pour the egg and dashi mixture over the peas until just covered.

6. 6

   Steam the Chawanmushi

   Steam the cups in a steamer basket over simmering water for about 15-20 minutes, or until the custard is set but still slightly jiggly.

7. 7

   Garnish and Serve

   Remove from the steamer, let cool slightly, then garnish with chopped chives before serving.