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

Nutritional information

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

Certified Reconditioned Standard

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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!
    sunchoke chawanmushi

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