Steamed white miso custard with Tasmanian scallops, squid, grilled oysters and samphire recipe (chawanmushi)
- Cuisine: Modern Australian
- Prep Time: 30 min(s)
- Cook Time: 40 min(s)
- Serves 6
Chawanmushi is a signature dish for chef Hugh Whitehouse. It makes use of wonderful fresh Tasmanian seafood found in the waters where he is based in the Freycinet Peninsula. Hugh created this dish inspired by Japanese cuisine.
Drink match Eldridge Estate Chardonnay 2010, Mornington Peninsula, Vic
This dish does a great job of balancing bold flavours with delicate ingredients, so it’s a prime candidate for a chardonnay match. Aussie winemakers are on fire with this variety at the moment. The ‘ABC’ Club (anything but chardonnay) has been banished and people are flying their flags proudly. This elegant Mornington Peninsula version has wonderful balance and poise, making it an ideal partner. There is delicate citrus in there, some biscuity complexity and well-judged acidity, which helps the citrus tang to persist beautifully.
Ingredients300ml chicken stock
3g bonito flakes
Salt and pepper
2 tbsp miso paste
18 Tasmanian scallops
300g shaved squid
6 shitake mushrooms, thinly sliced
24 oysters, freshly shucked
180ml shellfish consommé or fish stock
30g samphire (sea asparagus)
6 pieces fresh sea lettuce, for garnish
2 tbsp toasted buckwheat (soba cha), for garnish
PreparationTo make the miso custard, bring the chicken stock and bonito flakes to a simmer. Season with the salt and pepper. Add the miso paste and whisk until dissolved. Take off the heat and leave to cool. This will allow the flavour to infuse.
Whisk the eggs in a large stainless steel bowl and whisk in the cooled miso stock. Strain through a fine sieve.
Place 60ml of the custard into a small serving bowl, cover with cling wrap and steam for 6-9 minutes (depending on your steamer and size of bowl). The custard is ready when the custard has cooked through and has just set.
Season the scallops and sear in a hot pan. Melt the butter, and lightly sauté the squid and shitake mushrooms over a low heat.
Lightly poach the oysters in the shellfish consommé.
Blanch your samphire in a pot of hot water.
To plate, remove the cling wrap from the warm custard. Place the seafood and ingredients on top. Garnish with a little sea lettuce and soba cha. Pour a small amount of the shellfish consommé on top when you are ready to serve.
Serve with a garden salad. Enjoy!
If you enjoyed this Steamed white miso custard with Tasmanian scallops, squid, grilled oysters and samphire recipe (chawanmushi) then browse more Modern Australian recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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