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


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.