26min 4 ppl
Vegan Chawanmushi
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 7 steps
Medium: 31–60 min or 7–12 steps
140 kcalper person
Protein 8g
Carbs 10g
Fats 7g
About this dish
A silky steamed tofu custard flavoured with kombu dashi and studded with king oyster and shiitake mushroom, served warm in its own small cup. A plant-based remake of one of the gentlest dishes in the Japanese repertoire.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushrooms4
- Shiitake mushrooms4
- Spring onionssliced, for garnish1
Plant Proteins
- Silken tofu400 g
Tins & Jars
- Kombu dashi300 ml
Dried Goods
- Potato starch15 g
Spices & Seasonings
- Salt2 g
Oils & Condiments
- Soy sauce10 ml
- Mirin10 ml
Utensils
- Food processor
- Fine-mesh sieve
- Steamer basket
- Chopping board
- Sharp knife
Method
1
Blend the silken tofu with the kombu dashi, soy sauce, mirin, salt and potato starch until completely smooth.
Approx. 5 minutes
2
Strain the mixture through a fine-mesh sieve into a jug.
Approx. 3 minutes
3
Divide the king oyster mushroom and shiitake mushroom pieces between four small heatproof cups.
Approx. 4 minutes
4
Pour the tofu custard mixture over the mushrooms, dividing it evenly between the cups.
Approx. 2 minutes
5
Cover each cup with foil and place in a steamer basket over simmering water.
Approx. 3 minutes
6
Steam gently for 15 minutes until the custard is just set but still wobbles slightly in the centre, and the mushrooms are tender.
Approx. 15 minutes
7
Scatter with sliced spring onion and serve warm.
Approx. 2 minutes
