Chawanmushi with Salmon and Shiitake

• 375 ml dashi stock
• 1 tbs soy sauce
• 1 tsp mirin
• ¼ tsp salt
• 3 pcs whole eggs
• 2 tsp grapeseed oil
• 4 pcs shiitake mushrooms, stalks removed, thinly sliced
• 100 g salmon fillet, skinless, 1 cm dice

To Serve

• As needed toasted nori, chopped
• As needed toasted sesame seeds

Chawanmushi with Salmon and Shiitake

1. Blend the dashi stock, soy sauce, mirin, salt, and whole eggs in a tall jug using a stick blender. Make sure the eggs are well incorporated. Strain the mixture through a fine mesh sieve and skim off excess froth and bubbles.
2. Heat the grapeseed oil in a frying pan using your Miele Induction Hob on medium high heat or Induction setting 7. Sauté the thinly sliced shiitake mushrooms until soft. Drain on paper towels.
3. Preheat your Miele Combi Steam Oven on Conventional Function at 110°C.
4. Evenly distribute sautéed shiitake mushrooms and salmon pieces into 6 x 100 ml ramekins. Pour the dashi mixture into the ramekins.
5. Place the ramekins onto a perforated steam tray, then place the tray inside your Combi Steam Oven on shelf position 1.
6. Select Combination Mode: Conventional at 110ºC + 15 minutes + 60% moisture and let it cook.
7. Remove from the Combi Steam Oven and allow to cool for 10 minutes before serving.

To Serve

1. Garnish the chawanmushi with toasted chopped nori and toasted sesame seeds. Serve immediately.

Chawanmushi is a Japanese savoury egg custard dish, served as a warm appetizer. Dashi stock is a broth that is the foundation of many Japanese recipes, it can be made fresh from dried kelp (konbu) and katsuobushi (bonito flakes) or can be purchased in instant form (dried powder form or liquid concentrate) from Japanese grocery stores. You may also garnish the chawanmushi with furikake, a Japanese seasoning mixture of dried fish, sesame seeds, chopped seaweed, sugar, and salt. This can be purchased from Japanese grocery stores.