Chawanmushi with Truffle Dashi Custard

Ingredients

• 3 large eggs
• 2 cups dashi stock (kombu-bonito), cooled
• 80 g boneless skinless chicken thigh
• 4 dried shiitake mushrooms
• 8 ginkgo nuts (or edamame)(optional)
• 1 tsp soy sauce
• 1 tsp mirin
• 1 tbsp sake
• 1/4 tsp salt
• 1/2 tsp truffle oil
• 2 sprigs mitsuba or flat-leaf parsley(optional)

Instructions

1. 1

   Soak the dried shiitake mushrooms in 1 cup warm water for 20 minutes to rehydrate; reserve the soaking liquid and slice the caps. This can be done during prep alongside other steps.

2. 2

   Slice the chicken thigh into thin bite-sized pieces and blanch briefly in sake-seasoned boiling water until just cooked, about 1 minute; drain. If using ginkgo nuts, blanch them 2 minutes and peel.

3. 3

   Whisk the eggs gently in a bowl without incorporating air. Combine dashi, reserved shiitake soaking liquid, soy sauce, mirin, and salt; strain the egg mixture through a fine sieve for a silky texture.

4. 4

   Divide chicken, shiitake, and ginkgo nuts between two small heatproof cups or ramekins. Pour the custard mixture over, skimming any foam, and cover each cup with foil or plastic wrap.

5. 5

   Set up a steamer: bring water to a gentle simmer, reduce heat to low, and place the cups inside (lid slightly ajar to keep temperature around 85-90°C). Steam gently for 20-25 minutes until the custard is just set with a slight wobble.

6. 6

   Remove the cups carefully, drizzle each with truffle oil, and garnish with a sprig of mitsuba or parsley. Serve warm with a small spoon.