Chawanmushi is a typically a Japanese steamed custard that normally has seafood, dashi, and mushrooms.  This dish is taking that concept and trying to highlight the sunchokes or jerusalem artichokes.  This recipe is definitely a unique one.  You have the subtle flavors of sunchoke throughout, I added just a hint of truffle as well.  Then I topped it with a sweet ginger sauce that I think was the real star of this dish.  Finish the dish with sunchoke chips, cilantro and pickled mushrooms.  Here is the recipe I hope you enjoy!


Sunchoke Chawanmushi

1 lb sunchoke  430g peeled

4 cup vegetable stock

1 piece ginger 

1 tsp salt 

Simmer until tender puree until smooth 


400 ml  2 1/2 cup puree

4 eggs

1 tsp truffle oil

Salt to taste

Steam for 8-10 minutes until just set


Ginger agave dressing

2 tbsp ginger juice

1/4 cup agave 

2 tbsp soy sauce

1/3 cup white balsamic 

Salt to taste


Pickled mushrooms recipe here

Fried sunchokes- shave thin and fry in oil at 315 degrees

Flowering Cilantro 


For the sunchokes,

Place peeled sunchokes in a small pot with ginger, stock, and salt.  Bring to a slow simmer and cook until the sunchokes are tender.  Then puree until smooth.  Measure out 2 1/2 cups of the puree and mix with the eggs, truffle oil, and salt to season.  Then place in ramekins or tea cups.  Place the cups into a steamer that can hold them flat.  Steam the custards until just set about 8-10 minutes.

Meanwhile for the ginger agave dressing, place all the ingredients in a bowl and mix well.  Adjust seasoning with salt if need be.and set aside.

To Finish,

Take the chawanmushi out of the steamer.  Top the custard with a few spoonfuls of the ginger dressing.  Then add the sunchoke chips, pickled mushrooms, and flowering cilantro.  Serve and enjoy!