📝 About This Recipe
This elegant Sakizuke marks the formal beginning of a Kaiseki meal, designed to awaken the palate with a delicate balance of temperature and texture. A silky, dashi-rich savory custard serves as the canvas for decadent Hokkaido sea urchin and a bright, herbaceous mitsuba oil. It is a sophisticated expression of 'Shun'—the Japanese philosophy of peak seasonality—offering a whisper of the ocean and the freshness of spring in every spoonful.
🥗 Ingredients
The Savory Custard (Chawanmushi)
- 2 pieces Large Eggs (at room temperature)
- 300 ml Awase Dashi (high-quality kelp and bonito stock, chilled)
- 1 teaspoon Usukuchi (Light) Soy Sauce (to maintain the pale color)
- 1 teaspoon Mirin (hon-mirin preferred)
- 1/4 teaspoon Fine Sea Salt
The Toppings
- 8 tongues Hokkaido Uni (Sea Urchin) (grade A, chilled)
- 2 teaspoons Ikura (Salmon Roe) (marinated in soy)
- 1 inch Fresh Wasabi (grated on a sharkskin grater)
Mitsuba Herb Oil
- 1 bunch Mitsuba (Japanese Parsley) (leaves and tender stems)
- 100 ml Grapeseed Oil (or any neutral oil)
- 4-5 pieces Ice Cubes (for shocking the herbs)
Garnish
- 4 sprigs Hanaho (Shiso Flowers) (for a floral aroma)
- 1 pinch Edible Gold Leaf (optional, for luxury)
👨🍳 Instructions
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1
Prepare the Mitsuba Oil: Blanch the mitsuba in boiling water for 10 seconds, then immediately shock in an ice bath to preserve the vibrant green color.
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2
Squeeze all excess water from the mitsuba. Blend with the grapeseed oil on high speed for 2 minutes until completely smooth. Strain through a coffee filter or fine cheesecloth and set aside.
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3
In a clean mixing bowl, gently whisk the two eggs. Avoid creating bubbles; use a cutting motion with your chopsticks or whisk rather than a circular beating motion.
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4
Slowly pour the chilled dashi, usukuchi soy sauce, mirin, and salt into the eggs. Stir gently to combine without incorporating air.
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5
Pass the egg mixture through a fine-mesh sieve (Chinois) twice. This is the secret to a perfectly smooth, silken texture.
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6
Divide the mixture into four small, heat-proof ceramic cups or traditional Chawanmushi bowls. If bubbles remain on the surface, pop them with a toothpick or a quick pass of a kitchen torch.
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7
Cover each cup tightly with aluminum foil or its matching lid to prevent water droplets from falling onto the custard.
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8
Prepare a steamer. Once the water is boiling, reduce the heat to low. The steam should be gentle, not aggressive.
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9
Place the cups in the steamer. Steam for 12-15 minutes. The custard is done when it is set but still has a slight jiggle in the center like panna cotta.
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10
Carefully remove the cups from the steamer and let them cool for 5 minutes. This dish can be served warm or chilled, depending on the season.
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11
Just before serving, place two 'tongues' of Hokkaido Uni on top of each custard.
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12
Add a small dollop of ikura and a tiny mound of freshly grated wasabi next to the uni.
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13
Drizzle a few drops of the bright green mitsuba oil around the edges of the uni.
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14
Garnish with shiso flowers (hanaho) by gently tapping the sprig to release the blossoms over the dish, and finish with a speck of gold leaf.
💡 Chef's Tips
Use the freshest eggs possible; the quality of the yolk significantly impacts the custard's richness. Always strain the egg mixture; this removes the chalazae and ensures a glass-like finish. Steaming temperature is critical; if the heat is too high, the custard will develop holes (bubbles) and become tough. If you cannot find mitsuba, a mixture of flat-leaf parsley and a touch of lemon zest can act as a substitute for the oil. For a summer version, chill the custard completely in the refrigerator for 2 hours before adding the toppings.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to complement the brininess of the uni. Serve in small, exquisite hand-painted ceramic ware to honor the Kaiseki tradition. Provide a small wooden or lacquer spoon to avoid the metallic taste of silver against the delicate egg. Follow this dish with a clear Suimono (soup) to continue the progression of the meal. Place the bowl on a seasonal leaf (like a maple or bamboo leaf) to enhance the visual 'Shun'.