Previously, on tastingmenu.wordpress.com
So, at my wife’s request, I added a chawanmushi to last night’s dinner. While she wanted a ‘classic’ chawanmushi, I thought I’d go ahead and try a twist to my serving of chawanmushi. Using the Nobu chawanmushi template as my basic method, I added some sliced black truffle to my serving before popping it into the steamer. When the custards came out, I briefly removed the lid on my serving and drizzled in a teaspo0n of white truffle oil and then recovered my serving.
I must say, I was quite pleased on how the chawanmushi with the truffles/truffle oil turned out. Like Iron Chef Michiba said, “Ingredients do not recognize national boundaries”.