Mushroom Chawanmushi, Beef Tataki, Japanese Potato Salad

Serves 4
  • Steps
  • Ingredients


  • Prepare coals for a hibachi if using.
  • For the Miso Butter Scallops, bring a small saucepan of water to the boil. Add the rice and cook until tender. Drain well then place onto paper towel to absorb moisture and allow to dry out in the fridge.
  • Combine the miso, mirin and white soy in a small bowl and set aside.
  • When close to serving, place the butter into a small frypan over low heat and allow to melt. Stir in the miso mix and when foamy, add the scallops. Cook the scallops for about 20 seconds on each side, until caramelised and are starting to turn opaque. Remove from the pan and set aside.
  • Heat oil in a small saucepan to 190°C. Carefully spoon the dried rice into the oil and fry it for 5 to 10 seconds. The rice will begin to puff up after 5 to 10 seconds and float to the top. Remove the rice and transfer to a baking sheet lined with paper towel to cool.
  • Slice each scallop into 4 even slices, keeping the scallops together to serve.
  • For the Dashi Stock, pour cold water into a medium-sized saucepan and add kombu and mushrooms. Heat gently for about 10 minutes, without boiling, until the kombu is completely soft.
  • Remove kombu and stir in the bonito flakes. Return to the boil then remove from the heat. Allow to steep for about 3 minutes then strain through muslin lined sieve. Set stock aside and allow to cool. Strain.
  • For the Chawanmushi, very gently whisk the eggs together being careful not to aerate the eggs too much. Carefully add the Dashi Stock, sake, mirin and white soy to the eggs without mixing too much. Season with salt to taste.
  • Pass the mixture through a sieve into 4 Japanese teacups or ramekins and cover with plastic wrap. Pierce a few holes into each.
  • Place into a large steamer basket, cover and place over a wok of simmering water.
  • Steam very gently (about 70-80C) for about 15-20 minutes, checking the custards regularly, don’t want them to overcook and become spongy. They should be set around the outside but still wobbly in the centre. Remove from the steamer and allow to set at room temperature.
  • Fry the mushrooms in a pan with butter and white miso mixed with mirin until caramelised. Spoon the mushrooms over the Chawanmushi.
  • For the Beef Tataki, trim the eye fillet steak into two rectangular shapes approximately 4cm x 3cm x 15cm. Season with salt, pepper and grapeseed oil.
  • Mix the rice vinegar, white soy and mirin together and pour into a small spray bottle or atomiser.
  • Prepare the hibachi or heat a grill pan until very hot. Fry the steak on all 4 sides for approximately 1 minute per side. Use the rice vinegar mix to spritz the meat as it cooks to help achieve a crust. Remove the steak, cover with cling film and refrigerate for at least 30 minutes.
  • Once the beef has rested, slice it as thinly as possible and arrange in the bento boxes.
  • For the Onion Ponzu dressing, combine the ingredients in a small bowl.
  • In a small bowl, combine the yuzu, rice vinegar, white soy and mirin and add the onion. Set aside.
  • For the Potato Salad, dice the potato and carrot into 5mm cubes. In a small saucepan, bring 2 cups of water to the boil, adding a generous amount of salt. Reduce heat to medium, add the potatoes and carrot and cook, uncovered, for 5-6 minutes or until almost tender when pierced with a skewer.
  • Add the corn and peas and cook for a further 2 minutes until all vegetables are tender. Drain and transfer to a small bowl.
  • For the Japanese Sake Mayonnaise, place all ingredients into the cylinder of a stick blender ensuring egg yolk remains whole. Place the immersion blender over the top of the egg yolk and blend for at least 20 seconds to slowly start to emulsify the other ingredients. While blending, slowly lift blender up through ingredients until thick and creamy. Check seasoning and add salt or vinegar to taste.
  • Mix about 3 tablespoons of mayonnaise with the potato mixture until the vegetables are well coated.
  • For the garnish, slice the garlic cloves as thinly as possible. Place in a small saucepan with the milk. Bring the milk to the boil, then immediately remove from the heat. Drain the garlic and rinse under cold water. Thoroughly pat dry on a piece of paper towel.
  • Heat the oil in a small saucepan until it reaches 140°C. Fry the garlic slices until they are golden brown. Drain well on paper towel.
  • To serve, place the seared scallops into the bento boxes. Spoon over extra miso butter. Top with puffed rice, shiso leaves and finger lime. Add the beef and drizzle the onion ponzu over the steak, and garnish with fried garlic. Add the potato salad and Chawanmushi into the bento boxes along with some cooked white rice.

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