Chawanmushi with asparagus
Chawanmushi with asparagus, organic free-range egg, pickled mustard seeds, puffed cereals by Chef Laure Camus - J'adore Restaurant
Ingredients for 4 people
- 300ml of Dashi broth
- 3 large organic free-range eggs
- 1 pinch of Camargue salt
- 2 teaspoons of Mirin
- 4 cubes of silken tofu, bite-sized
- 2 tablespoons of fresh peas
- 4 heads of green asparagus (or more depending on thickness)
- Whole black pepper
- Pickled mustard seeds
- Puffed cereals (spelt or buckwheat)
- Microgreens of nasturtium or pea
Preparation 15min
1. Make the Dashi broth and let it cool.
2. Beat the eggs into an omelet and add the salt, Dashi broth, and Mirin
3. Pour the prepared mixture into 4 ramekins, then place a cube of tofu, ½ tablespoon of fresh peas, and 1 head of asparagus cut in half in each.
4. Cover the ramekins with a bit of aluminum foil and place them in a bain-marie or a steamer. Cook for 15 to 20 minutes, monitoring the cooking.
5. Serve by giving a light twist of the pepper mill and then add some pickled mustard seeds, puffed cereals, and microgreens for decoration.
6. Serve hot or warm as a starter or accompanied by an asparagus risotto with Vieux Rodez, for example
