Chawanmushi
Honey Nut Squash Purée, Parmesan Foam, Truffles
Chef Rafal Maslankiewicz of IKIGAI | New York
Adapted by StarChefs | February 2025 | Photo: Alexander Zeren
INGREDIENTS
Dashi:
Yield: 2.6 kilograms
66 grams kombu
126 grams bonito flakes
Honey Nut Squash:
Yield: 1.5 kilograms
3 kilograms honey nut squash
Honey Nut Squash Purée:
Yield: 200 grams
20 grams honey
Kosher salt
Parmesan Foam:
Yield: 648 grams
200 grams heavy cream
56 grams grated parmesan
Brown butter
Chawanmushi Base:
Yield: 873 grams
245 grams jidori eggs
28 grams tamari
Kosher salt
To Assemble and Serve:
Yield: 1 serving
2 grams julienned truffles
2 dashes truffle oil
METHOD
For the Dashi:
In a large mixing bowl, place kombu and 3.165 kilograms water. Let sit 10 hours at room temperature. The next day, transfer mixture to a large pot over medium-high heat. Bring mixture to 150°F. Reduce heat and let simmer 25 minutes. Using tongs, remove and discard kombu. Increase heat and bring remaining liquid to a gentle boil. Stir in bonito flakes. Cook an additional 30 seconds. Strain, transfer to an airtight container, and refrigerate.
For the Honey Nut Squash:
Heat oven to 350°F. Place honey nut squash on a baking sheet. Wrap squash in aluminum foil. Roast until fork-tender. Remove from oven and remove skin and seeds. Transfer cooked squash to a pot over medium heat. Cook until thickened, stirring frequently to prevent caramelization. Once desired consistency is achieved, transfer to a Vitamix Commercial blender and purée until smooth. Transfer to a nonreactive container and set aside.
For the Parmesan Foam:
In a pot over medium-high heat, add heavy cream. Cook until cream is warmed through. Add cheese and desired amount of brown butter. Stir until cheese is fully melted. Transfer mixture to a Vitamix Commercial blender. Blend until smooth, then pass through a fine-mesh sieve. Transfer to an iSi canister with 2 charges. Set aside.
For the Honey Nut Squash Purée:
In a Vitamix Commercial blender, purée 220 grams Honey Nut Squash and honey until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Chawanmushi Base:
In a mixing bowl, combine 600 grams Dashi and eggs. Using a Vitamix Commercial immersion blender, purée until smooth. Stir in tamari and season with salt. Set aside.
To Assemble and Serve:
Heat a Vulcan combination oven to 172°F at full steam setting. Spoon 20 grams Honey Nut Squash Purée into the bottom of a serving bowl. Pour 46 grams Chawanmushi Base into the bowl. Cover serving bowl and steam for 20 minutes. Discard plastic wrap. Top with 15 grams Parmesan Foam. Garnish with truffles and truffle oil.
