Smoked sardine broth ‘chawanmushi’ No, not the hypermodern seeweeds binded version but traditional Japanese binding with a whole egg and clean sardine broth. Steamed on 80C for 7/8 minutes till the perfect smooth cuisson 💥 really in love with the silky-smooth texture. Topped with dutch ginger roots and flowers Pickled daikon Glazed white eggplants Thinly shaved cured sardine Sardine dashi reduction Aged mirin Grain koji oil @dutch.wasabi @restaurant.flore