Boxing Match: Umami
Photography by Dave Bryce. Styling by Rafael Vencio. Bakeware by Williams Sonoma.
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!
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Apple Cider Brined Pork Chop from Chef Jessica Gibson