Try this amazing Sunchoke Chawanmushi Recipe with pickled mushrooms and truffle
Chawanmushi is a typically a Japanese steamed custard that normally has seafood, dashi, and mushrooms. This dish is taking that concept and trying to highlight the Jerusalem artichokes. This recipe is definitely a unique one.
You have the subtle flavors of sunchoke throughout, I added just a hint of truffle as well. Then I topped it with a sweet ginger sauce that I think was the real star of this dish. Finish the dish with chips, cilantro and pickled mushrooms. Here is the recipe I hope you enjoy!
Sunchoke Chawanmushi, Truffle, and Pickled Mushrooms
- 1 lb sunchoke (430g peeled)
- 4 cup vegetable stock
- 1 piece ginger
- 1 tbsp salt
Sunchoke Chawanmushi
- 2 1/2 cup sunchoke puree (or 400 ml)
- 3 whole eggs ( plus 1 yolk)
- 1 tsp truffle (or truffle oil)
- 1 salt (to taste)
Ginger Agave Dressing
- 2 tbsp ginger juice
- 1/4 cup agave
- 2 tbsp soy sauce
- 1/3 cup white balsamic
- salt ( to taste)
Pickled mushrooms
- 8 oz beech mushrooms
- 1/2 cup black vinegar
- 1/2 cup rice wine vinegar
- 1/3 cup sugar
- 1 slice ginger
- 1 tsp sambal
- 1 tsp salt
For garnish
- fried sunchokes
- flowering Cilantro
How to pickle mushrooms
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Place all of the ingredients into a pot except for the mushrooms and bring to a boil. Place the mushrooms in a heat proof container.
Once the liquid comes to a boil and the sugar has dissolved pour over the mushrooms. Place a lid over it and allow it to come to room temperature. This is better if it is made at least a day ahead of time.
For the sunchokes
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Place peeled sunchokes in a small pot with ginger, stock, and salt. Bring to a slow simmer and cook until the sunchokes are tender. Remove the ginger and then puree until smooth with a hand blender or vitamix.
Sunchoke Chawanmushi
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Measure out 2 1/2 cups of the puree and mix with the eggs, truffle oil, and salt to season. Then place in ramekins or tea cups. Place the cups into a steamer that can hold them flat. Steam the custards until just set about 8-10 minutes.
How to make the ginger agave dressing
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Meanwhile for the ginger agave dressing, place all the ingredients in a bowl and mix well with a whisk. Adjust seasoning with salt if need be and set aside.
To Finish
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Take the chawanmushi out of the steamer. Top the custard with a few spoonfuls of the ginger dressing. Then add the sunchoke chips, pickled mushrooms, and flowering cilantro. Serve and enjoy!
