Sunchoke Chawanmushi, Truffle, and Pickled Mushrooms

5 from 1 vote

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 sunchokes or 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 sunchoke chips, cilantro and pickled mushrooms. Here is the recipe I hope you enjoy!

Ingredients

6 people

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

Nutritional information

Calories: 532kcalCarbohydrates: 125gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 12774mgPotassium: 1243mgFiber: 10gSugar: 109gVitamin A: 8900IUVitamin C: 232mgCalcium: 93mgIron: 2mg

Prep Time 15

Cook Time 30

Total Time 45

Servings 6 people

How to pickle mushrooms

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

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

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

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

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!