This is the tastiest chawanmushi I ever had. It’s incredibly soft, like how excellent Japanese chawanmushi is like. And Chef Benjamin went further – his specialty in German cuisine, and his various Curate collaborations with French-Japanese chefs allowed him to create a German-Japanese dashi for this.
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He makes his own dashi stock, and cleverly uses black forest ham instead of bonito, and shaved them just like a katsuobushi into the dashi stock. That ham isn’t just any black forest ham either, Chef Benjamin detailed a lengthy process of how he cured the ham and dried them before it could be shaved into the dashi. I can't remember the details of the process but I was impressed how much effort went into just one ingredient for the stock.
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Maybe this would be in his new menu? Hopefully!