Borch Chawanmushi

Anton Kovalkov

Anton Kovalkov

13th June 2017
Anton Kovalkov

Borch Chawanmushi

This is my recipe for Borch Chawanmushi

Ingredients

  • For borsch base :
  • Beetroot juice - 500
  • Vegetable broth or beef not fat - 500
  • Carrots - 50
  • Bow - 50
  • Red pepper - 50
  • Beet - 100
  • Dill - 30
  • Vinegar red -10
  • White soy sauce -15
  • Coriander - 1
  • Cumin - 1
  • Garlic - 5
  • Chawanmushi base:
  • Borch base - 975
  • Egg - 325
  • For serving:
  • Micro salad
  • Fermented garlic cream
  • Green mayo
  • Compression Cucumber
  • Marinated radish
  • Basturma- russian variation of spicy bresaola

Method

Grill all vegetables well.Chop herbs and garlic.
Mix beet juice with broth, add some vinegar and soy sauce, put grilled vegetables and herbs in vacuum bag. Leave for 12 hours.
For Chawanmush :.
Strain through a very fine cloth filter.
Measure 975g of the broth and pour into a blender. Add the eggs and mix on low speed just until incorporated. Strain the egg base through a chinois into a pitcher. Season the base with the white soy and salt until flavorful. Fill each of 4 oven- safe service vessels with 80-90 of the chawanmushi base.
Wrap tightly with plastic wrap and put into a steam oven set at 200°F (95°C) for 8 to 12 minutes, until the tops of the custards appear slightly set. Let cool in the refrigerator for at least 3 hours.
Serve with vegies, black garlic pure, and Basturma.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.