Dashi Custard

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Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

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  • 2 organic eggs
  • 200 ml (7 fl oz) shojin dashi
  • 10 g (¼ oz) tosa soy sauce


Preheat a combi oven on steam to 84°C (183°F).

Whisk the eggs in a bowl and add the dashi. Add the soy sauce and pass the egg mixture through a fine chinois. Measure 40 ml ( fl oz) of the egg dashi mixture into eight ovenproof bowls (with a base area 6 cm/ in wide) and wrap each bowl tightly in plastic wrap. Place the bowls in the combi oven and steam for 7 minutes or until just set. Remove from the oven and leave to rest, still covered with the plastic wrap, for 10 minutes.

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