Uni Chawanmushi with a Twist

Ingredients

• 4 large eggs 4 large eggs
• 2 cups (470ml) dashi stock 2 cups (470ml) dashi stock
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 1/4 cup (60ml) sake 1/4 cup (60ml) sake
• 4 pieces uni (sea urchin) 4 pieces uni (sea urchin)
• 4 shiitake mushrooms, thinly sliced 4 shiitake mushrooms, thinly sliced
• 1 small carrot, julienned 1 small carrot, julienned
• Truffle oil, for drizzling Truffle oil, for drizzling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 14g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the eggs, dashi stock, soy sauce, salt, mirin, and sake until well combined.
2. 2.
   Strain the mixture through a fine-mesh sieve to ensure a smooth custard.
3. 3.
   Divide the uni evenly into four heatproof bowls or ramekins.
4. 4.
   Arrange the sliced shiitake mushrooms and julienned carrots on top of the uni.
5. 5.
   Gently pour the egg custard mixture into each bowl, covering the ingredients.
6. 6.
   Place the bowls in a steamer and steam over medium heat for 15-20 minutes, or until the custard is set but still slightly jiggly in the center.
7. 7.
   Remove the bowls from the steamer and let them cool for a few minutes.
8. 8.
   Just before serving, drizzle a small amount of truffle oil over each bowl for added aroma and flavor.

Treat your ingredients with care...

• Uni — Choose fresh uni with a vibrant orange color and a sweet, briny aroma. Handle it gently to preserve its delicate texture.
• Dashi stock — If you can't find dashi stock, you can make your own by simmering kombu (dried kelp) and bonito flakes in water for 30 minutes, then straining it.

Tips & Tricks

• To achieve a silky smooth custard, strain the egg mixture before pouring it into the bowls.
• Steam the chawanmushi gently over medium heat to prevent the custard from becoming rubbery.
• Experiment with different seasonal vegetables to add variety and freshness to the dish.
• If truffle oil is not available, you can garnish the chawanmushi with finely chopped chives or a sprinkle of toasted sesame seeds.
• Serve the chawanmushi warm or at room temperature for the best flavor and texture.

Serving advice

Serve the Uni Chawanmushi as an appetizer or a light main course. Garnish each bowl with a small piece of uni and a sprinkle of finely chopped chives for an elegant presentation.

Presentation advice

Present the Uni Chawanmushi in individual heatproof bowls or ramekins to showcase the vibrant colors of the ingredients. Serve it on a wooden tray or a Japanese-style ceramic plate for an authentic touch.