Borch Chawanmushi

Anton Kovalkov

Anton Kovalkov

13th June 2017
Anton Kovalkov

Borch Chawanmushi

This is my recipe for Borch Chawanmushi


  • 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


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.

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