White miso chawanmushi & edamame

White miso Chawanmushi & edamame

People
For 4
Preparation Time
35 minutes
Winery Pairing
Cordon Rouge

Ingredients

4 eggs
400 ml vegetable dashi
1 tablespoon white miso
1 pinch salt
80 g shelled edamame (cooked)
1 tablespoon light soy sauce
1 teaspoon mirin
A few sprigs of fresh coriander or shiso

Recipe

Step 1: Directions

1. Gently beat the eggs without incorporating any air. Dissolve the miso in the hot dashi, allow to cool, then mix with the eggs. Strain the mixture for a smooth texture.
2. Place a few edamame beans in the bottom of each ramekin, then pour in the mixture. Cover and steam gently for 15 to 20 minutes until the flan is set.
3. Remove from the steamer, add a drizzle of light soy sauce and mirin, and garnish with a few fresh herb.

Mumm Cordon Rouge

The richness of mortadella and the sweetness of walnuts are balanced by the creamy sauce and freshness of chervil.
Brown butter and grated walnuts add depth and texture, perfectly complementing the finesse and liveliness of Mumm Cordon Rouge champagne.

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