Umami founder Chef Roger Li sees gold in the farm-fresh eggs produced by farmers throughout the Pittsburgh region. His Asian egg-custard recipe is a must-try side dish for your next roasted meat dinner entrée or veggie-forward brunch.

Check out some more recipes from our Boxing Match Cooking Competition!

Chawanmushi

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• Author: Roger Li

Print Recipe

Description

Umami founder Chef Roger Li sees gold in the farm-fresh eggs Wild Purveyors produced by farmers throughout the Pittsburgh region.

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Ingredients

Scale 1x2x3x

• 3 eggs
• 2 cups of mushroom stock
• 1 tsp soy sauce
• 1 tbsp mirin

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Instructions

1. Mix ingredients, then strain. Pour the mix into a ceramic bowl. Wrap with plastic wrap. Steam for about 8 minutes.

Recipe by Chef Roger Li
Photography by Dave Bryce
Styling by Rafael Vencio

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