Sunchoke Chawanmushi Recipe,  & Mushroom

Sunchoke Chawanmushi Recipe, & Mushroom

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

Sunchoke puree

  • 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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!

    sunchoke chawanmushi


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