Chawanmushi

Enoki Mushrooms, Tsuyu, Unio, Sansho Pepper, Lemon

Chef Brady Williams of TOMO | Seattle, WA

Suggested Pairing: Gold Rush/Topaz, Floribunda, Apple Cider, Alto Adige, Italy
“I don't believe much in pairing rules as long as it presents harmoniously. This dry cider from Alto Adige, with its soft perceived sweetness, plays with the dashi in the savory egg custard beautifully. As I think about the beverage program at TOMO, I am excited to have the platform to not only highlight wines, but also alternatives such as this cider, which are farmed meticulously, just like grapes, and made with care in the cellar. “ — Sommelier Yakira Bates of TOMO

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Adapted by StarChefs  |  November 2025 |  Photo: Alexander Zeren

INGREDIENTS

Tsuyu:
300 grams dashi
104 grams white soy sauce
95 grams sake
95 grams mirin
40 grams granulated sugar

Enoki Mushrooms:
15 grams brown butter
50 grams enoki mushrooms

Chawanmushi:
545 grams dashi
325 grams pasture-raised eggs 
53 grams white soy sauce 
44 grams mirin 

To Assemble and Serve:
Uni
Maldon salt
Ground sansho pepper
Zest of 1 lemon

METHOD

For the Tsuyu:
In a small saucepot over low heat, add all ingredients and 450 grams water. Stir until sugar is fully dissolved. Keep warm.

For the Enoki Mushrooms:
In a small saucepot over high heat, add butter and mushrooms. Sear mushrooms, stirring occasionally. Add 100 grams Tsuyu and remove from the heat. Let cool.

For the Chawanmushi:
Heat a Vulcan combination oven to 197°F on steam setting. In a mixing bowl, combine all ingredients. Divide mixture into 75-gram portions into desired oven-safe bowls. Bake 7 minutes, or until mixture is just set. Let cool.

To Assemble and Serve
Spoon Enoki Mushrooms over Chawanmushi. Using an offset spatula, top with desired amount uni. Season with salt, sansho, and lemon zest. 

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