Ham and Black Truffle Chawanmushi Image

Ham and Black Truffle Chawanmushi

Behind The Dish - "Minneapolis"

Behind The Dish/Minneapolis/Ham and Black Truffle Chawanmushi

Ingredients

Country Ham Dashi

  • 4 Pieces 3 year aged Okinowan Konbu (2”x6”)
  • 2.5 lb Ham 1” Cubes
  • 8 Cups distilled water

Chawanmushi

  • 1 Quart of Dashi
  • 1 tsp Rice Vinegar
  • 3T Shin Mirin
  • 3T Shoyu
  • Eggs

Black Truffle Glaze

  • 1 x Quart of chicken Stock
  • 1 sheet of aged Kombu
  • 200g Black Truffle- hacher
  • 200 g Black Truffle Juice
  • 1g agar
  • 6 sheets gelatin

To Assemble

  • Chawanmushi
  • Black Truffle Glaze
  • Sea Salt
  • Slices of Ham
  • Black Truffle.

Steps

Country Ham Dashi

  1. Combine water and konbu in a pot.
  2. Bring to a simmer.
  3. Simmer for 10 minutes.
  4. Remove konbu.
  5. Cube ham.
  6. Place ham in water.
  7. Bring to a boil.
  8. Simmer 40 minutes.
  9. Strain through coffee filter.
  10. Cool.
  11. Strain again through chinois.

Chawanmushi

  1. Add dashi, rice vinegar, shin mirin, shoyu and eggs to a bowl.
  2. Blend with immersion blender.
  3. Pass through chinois.
  4. Fill service containers and steam for 13 minutes.
  5. Allow to cool at room temperature for at least 30 minutes.
  6. Remove the lid.

Black Truffle Glaze

  1. Reduce Chicken stock by 1/3.
  2. Add Kombu, Truffles and Truffle juice.
  3. Place in a pressure cooker.
  4. Cook for 10 minutes.
  5. On 10# pressure for 30 minutes.
  6. Remove, cool and allow to rest on the cooler for 2 days.
  7. Strain.
  8. Bring to a boil and add agar, blend with an immersion blender and boil for 4 minutes.
  9. Add bloomed gelatin and blend again.
  10. Strain and hold hot.

To Assemble

  1. Gently reheat Chawanmushi in water bath or low steamer.
  2. Remove lid.
  3. Pour black truffle glaze on top.
  4. Allow to gently set for a few minutes.
  5. Sprinkle with salt and serve.
  6. Garnish with slices of ham and truffle.