Egg and Dashi Custard with Yuba and Umeboshi

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

Preparation info

Serves
1

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

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 (

Asia
Japan
Sauce
Vegetarian

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

Ingredients

Egg Mixture

Method

Photos