Tomato Chawanmushi Recipe - Great British Chefs
Chawanmushi is a steamed egg custard starter popular in Japan. Robert Thompson cleverly flavours his with a sweet and savoury tomato water made from Piccolo cherry tomatoes, shallot and a touch of...
Ingredients
- 1kg Piccolo cherry tomatoes, halved
- 4 eggs
- 125g of silken tofu
- 1 shallot, finely diced
- 50ml of white wine vinegar
- 50ml of dry white wine
- 1 handful of soft herbs, such as basil, coriander and chives, stalks removed and reserved
- 1 handful of edible flowers, (optional)
- 50ml of rapeseed oil
- Maldon salt
- freshly ground black pepper
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