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Grilled Bamboo Shoot Custard
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500g bamboo shoots, cooked
300ml dashi stock (fish stock)
15 eggs
100g shiromiso (white miso paste)
1 yuzu ( japanese citrus fruit), use the grated zest
90ml mirin (sweet wine)
10g salt
30g sugar
Dashi Stock
300ml water
15g bonito flakes
Method :
In a pot bring water to a boil. Add the bonito flakes, bring to a boil, turn off heat and strain.
Cut the bamboo shoot into pieces and blend finely. Cook it in the dashi stock. Leave to cool.
Whisk the eggs and strain through a muslin cloth. Mix the beaten eggs with the cooled bamboo. Pour into a square mould (22.5cm x 22.5cm) and steam for 15 minutes till firm. Cool and cut into rectangular pieces (4cm x 8cm). thread the cakes on a bamboo skewer length-wise.
Mix together the white miso paste, grated yuzu skin, mirin, salt and sugar.
Grill the steamed pieces for a minute. Remove from heat, top with yuzu paste and continue to grill till golden brown.
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