Bone Marrow Chawanmushi
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Your favorite sake | ||
This umami-packed, incredibly silky Japanese custard gets a flavor boost from bone marrow. It’s a lovely way to kick off a dinner party, and it’s a cinch to pull off when you use bone marrow pieces.
INGREDIENTS
- 4-5 oz bone marrow pieces, thawed
- 2 cups dashi
- 4 eggs
- 1 tsp fish sauce
- 1 tsp soy sauce
- salmon roe to garnish
DIRECTIONS
1
Pre-heat the oven to 350°F.
2
In a blender or food processer, combine all the ingredients except the salmon roe. Mix until fully incorporated.
3
Pour mixture into ramekins and place them in large pan. Fill pan with enough water to reach about halfway up the sides of the ramekins.
4
Cover the pan with foil, and steam gently for 14-16 minutes. You’ll know the custard is set when they pass the “jiggle” test - no jiggle when you wiggle in the ramekin means they are done.