Miso chawanmushi with smoked trout (savoury Japanese custard)
Savoury custard is just like sweet set custard, only savoury. Japan has its delicate, gossamer-light steamed chawanmushi (egg, soy and dashi stock, literally ''steamed in a teacup''), China has its silky baked egg custard, and contemporary chefs are now turning out savoury panna cotta from breakfast through to dinner. Do it as a pretty first course when entertaining, or just make it part of a light lunch or brunch, using leftover roast chicken, salmon, mushrooms or prawns.
Ingredients
20g instant dashi powder
1 tbsp miso paste
1 tbsp soy sauce (check gluten-free if required)
2 tbsp mirin
150g hot-smoked ocean trout
4 x 65g eggs
1 tbsp salmon caviar
1 spring onion green, finely sliced on diagonal
Method
Step 1
Set up a steamer that will take four 150ml ramekins, Chinese bowls or small mugs.
Step 2
Bring 600ml water to the boil, add the instant dashi powder, miso paste, soy and mirin, and simmer for 30 seconds, whisking, until smooth. Allow to cool.
Step 3
Roughly shred the trout flesh, discarding any skin or bones. Place ¾ of the trout in the ramekins.
Step 4
Beat the eggs in a bowl, then stir in the miso/dashi broth with chopsticks, to avoid creating air bubbles. Strain through a sieve into the ramekins, and seal the tops with foil.
Step 5
Steam for 8 to 9 minutes until smooth and creamy, but still lightly jiggly when moved.
Step 6
Finely shred the remaining trout, pile on top with the salmon caviar and spring onions, and serve.
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