Name: Charred Sunchoke & Sea Urchin Custard with Smoked Mushroom Dashi, Fermented Black Garlic Sphere, and Crispy Jerusalem Artichoke Chips
Prep time: 40 min
Cook time: 30 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 250g (8.8 oz) Jerusalem artichokes (sunchokes), scrubbed clean; 15g (0.5 oz) unsalted butter, cold; 60g (2.1 oz) fresh sea urchin (uni) roe, preferably B-grade or higher, carefully cleaned; 150ml (5 fl oz) heavy cream (36% fat); 2 large (approx. 100g) whole eggs; 3g (0.1 oz) Diamond Crystal kosher salt (or 1.5g fine sea salt); Pinch of freshly ground white pepper; 10g (0.35 oz) dried shiitake mushrooms, rinsed; 10g (0.35 oz) kombu, wiped clean (not washed); 1 liter (34 fl oz) filtered water; 15ml (0.5 fl oz) light soy sauce (e.g., Usukuchi); 15ml (0.5 fl oz) mirin (hon-mirin); Small amount of applewood or cherry wood chips, for smoking; 20g (0.7 oz) fermented black garlic, peeled; 30ml (1 fl oz) smoked mushroom dashi (prepared above); 1g (0.035 oz) sodium alginate (food-grade); 500ml (17 fl oz) filtered water, for alginate bath; 2.5g (0.09 oz) calcium chloride (food-grade), for spherification bath; 100g (3.5 oz) Jerusalem artichokes, very thinly sliced (1mm thickness) on a mandoline; 250ml (8.5 fl oz) grapeseed or canola oil, for frying; Fine sea salt, for seasoning chips; Micro-herbs (e.g., chervil, dill fronds), for garnish

Magic Sous

Charred Sunchoke & Sea Urchin Custard with Smoked Mushroom Dashi, Fermented Black Garlic Sphere, and Crispy Jerusalem Artichoke Chips — Magic Sous