Steamed Miso Custard with Seasonal Mushrooms and Soy Dressing

For the miso custard

Boil stock, add sugar kelp, miso and sugar and leave to infuse for 1 hour, then strain.

Add eggs and salt and blend with a hand blender until combined, then pass through a cheese cloth.

Leave to rest so the air leaves the mix, it’s important for the texture.

Gently pour into a new container and blow-torch the bubbles off the top.

Spoon 100g of the mix into a bowl, place clingfilm over the top, then steam at 80°C for 15 mins until lightly set.

For the mushroom juice

Place the mushrooms in a 9-inch baking tray and clingfilm.

Steam overnight at 75°C.

Strain the juice.

Blend the mushrooms and press them to get all the juice out.

For the soy mushroom dressing

Make a dark caramel with the sugar, then add the shallot, garlic and ginger. 

Cook on a low heat for 5 minutes.

Deglaze the pan with the mirin and sake, and reduce by half.

Add the mushroom juice and soy sauce, and simmer for 30 minutes.

Strain the stock and reduce until the flavour is concentrated.

For the prune puree

Cover the prunes with water in a small pan and bring to a simmer.

Cook the prunes until very soft and the water has reduced.

Blend the prunes until smooth.

Season with salt and sherry vinegar to taste.

For the seasonal mushrooms

Fry the mushrooms in the butter with the garlic clove until golden brown, season with salt and drain off any excess butter.

To finish

Pipe dots of the prune puree over the top of the custard.

Spoon over the mushroom dressing to cover the top of the custard.

Sprinkle over the chopped chives and top with the roasted mushrooms. Serves 6-8.