Name: Egg and Dashi Custard with Yuba and Umeboshi
Yield: Serves 1
Cuisine: Japan
Ingredients: 1 tsp. mirin; 2 Tbsp. kumiage yuba; ¼ cup (60 ml) beaten egg; About ⅔ cup (145 ml) dashi; ⅓ tsp. (1.5 g) salt; 1 umeboshi; Sugar to taste; 7 oz. (200 g) tomato purée; 2 medium onions; 3 tomatoes; 1 tsp. usukuchi soy sauce; Salt and pepper to taste; 3 Tbsp. olive oil

Tomatoes are an accessible source of umami, and can be served in myriad ways. Here tomato sauce is combined with Japanese chawanmushi (steamed egg custard) to create a dish that looks as good as it tastes. Yuba adds textural intrigue, while pickled plums ensure an ingenious balance of tartness and umami.

Ingredients

Egg Mixture

¼ cup (60 ml) beaten egg
About ⅔ cup (

Method

To make the tomato sauce, peel the tomato and cut into chunks. Mix until puréed in a food processor. Mince the onion and sauté in a pan in the olive oil. Transfer the puréed tomatoes and tomato purée to the pan, season with salt, pepper, and a little sugar, and simmer until thickened