Umami founder Chef Roger Li sees gold in the farm-fresh eggs Wild Purveyors delivers to homes and restaurants throughout the Pittsburgh region. His Asian egg-custard recipe is a must-try side dish for your next roasted meat dinner entrée or veggie-forward brunch. 

Food stylist Rafael Vencio garnished our chawamushi roasted mushrooms, sliced scallions, and a sprinkle of rich Aleppo pepper.

Chawanmushi

Ingredients

3 eggs

2 cups of mushroom stock

1 tsp soy sauce

1 tbsp mirin

Preheat oven to 350.

Whisk together all ingredients, and pass through a strainer. Pour the mix into a ceramic bowl. Wrap with foil.

Place the bowl in a vegetable steamer. Cover, and let steam for about 8 minutes. Garnish as you will!

 umamipgh.com