Ingredients Chawanmushi
- 1 egg
- 120 ml dashi
- 20 ml mirin
- 10 ml soy sauce
Preparation Chawanmushi
Mix all of the ingredients and pass through a fine sieve. Place 2 tbsp of the mixture in a dish, cover with cling film and steam for approx. 30 mins. at 100°C in the combi-steamer.
Ingredients rehydrated raisins
- 30 raisins
- 1 tbsp simple syrup
- 1 tsp Stroh 80 rum
- 2 Isi capsules
- 1 food whipper
Preparation rehydrated raisins
Place the raisins, rum and simple syrup in the whipper and set the pressure with the two capsules. Leave to plump up overnight. Squirt the liquid out of the whipper the following morning and retain it. Keep the plumped-up raisins in the liquid.
Ingredients mayonnaise made from Kyoto leek oil
- 1 egg yolk
- 1 pinch of mustard
- 1 dash of light rice vinegar
- Kyoto leek oil
- salt
Preparation mayonnaise made from Kyoto leek oil
Use the ingredients to make a mayonnaise and transfer to a squirt bottle.
Ingredients leek vinaigrette
- 30 ml salty sushi vinegar
- 10 ml Kyoto leek oil
Preparation leek vinaigrette
Mix
Other ingredients
- 15 g caviar per plate
- roasted/halved Piemonte hazelnuts
- cornflowers
- chive tips
- chervil
- Baby Clover Cress from Koppert Cress
Arrange all of the ingredients on top of the chawanmushi and drizzle with the vinaigrette.