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
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.
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