Blue crab and carrot millet chawanmushi

 

Ingredients

Chawanmushi

75 g blue crab broth

50 g beaten whole egg

45 g blue crab meat

8 g blue crab brains

3 g salt

Millet

150 g hulled millets

2 sprigs of marjoram

40 g diced fermented carrots

80 g blue crab claw meat

Preparation

Prepare the Chawanmushi

1. In a blender, blend together the blue crab broth, brains, meat and salt until smooth.


2. Add the beaten eggs and whisk until well combined.


3. Strain the mixture through a fine mesh sieve to remove any impurities.


4. Store the mixture in the refrigerator.

Cook the millet

1. Soak the hulled millet in cold water for 20 minutes, then drain.


2. Cook the millet in a rice cooker with double the amount of water, a sprig of marjoram and a pinch of salt for about 25 minutes, until it is al dente.


3. Dry 100 g of cooked millets in a dehydrator or oven at 40 °C for 24 hours.


4. Fry the dried millet in oil at 220 °C until it puffs up to obtain puffed millet.

Serve the dish

1. Steam 20 g of the chawanmushi mixture per portion in a steamer at 90 °C for 9 minutes, ensuring it is covered to prevent water from entering.


2. In a small saucepan, combine the remaining cooked millets, fermented carrots, blue crab claw meat, a pinch of salt and a drizzle of extra virgin olive oil. Heat gently to warm through.


3. Plate the dish by placing the seasoned millets on top of the cooked chawanmushi.


4. Add the puffed millets to completely cover the surface of the dish.


5. Garnish with fresh marjoram leaves.

About the chef

Chiara Pavan

Italy

Chiara Pavan co-leads the renowned Venissa restaurant on the enchanting island of Mazzorbo. She promotes an environment-oriented type of cuisine focused on growing her own produce, local sourcing, the use of wild herbs, ancient grains and legumes, and the use of reduced amounts of ethically chosen animal protein. Chiara received the Best Female Chef award from Le Guide de L’Espresso in 2019 and from Identità Golose in 2020. She was also awarded the Michelin Green Star for environmental sustainability in the kitchen in 2021.