Chawanmushi is a staple in Japan, eaten everywhere from home-style cafés to high-end restaurants. It's also a part of the multi-course meal at Jason Atherton's new restaurant, Sosharu, where it's presented with a host of Japanese flavours. Michael Raffael reports
Chawanmushi sounds like it's packed with eastern promise. It translates as "steamed tea bowl", a description that tells how the dish is prepared and presented without letting on that it's a kind of egg custard. It's a blend of beaten egg and dashi (Japanese broth), with the texture of the finest tofu, akin to a traditional British junket.
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