Sardine Chawanmushi with Sardine Garum & UMAMI DUST
Sardine Chawanmushi by Peter Templehoff (FYN, Cape Town)
Intro
A refined take on the classic Japanese steamed egg custard by Peter Templehoff.
This dish showcases Antarctic Royal Seafood Sardine Garum & Umami Dust as a clean, layered umami enhancer — delivering depth while preserving elegance.
Yield
3 portions (35g each)
Ingredients
50g eggs (weigh 10–20g extra for straining)
65ml dashi stock (cold)
10ml Antarctic Royal Seafood Sardine Garum
2 pinches sardine garum powder (Umami Dust)
Method
Crack eggs into a bowl and lightly whisk (avoid incorporating air).
Strain the eggs through a chinois using chopsticks into a clean bowl on scales.
Ensure the strained egg measures exactly 50g.
Add cold dashi and sardine garum.
Season with garum powder (Umami Dust) and mix gently with a spoon.
Portion 35g of mixture into small bowls.
Cover tightly with cling film.
Steam gently for 6–8 minutes until just set.
Serve warm or chilled.
Chef Tips
Use chopsticks, not a whisk — this keeps the custard silky (no foam).
Ensure cling film is fully sealed — holes will cause curdling.
Steam over a gentle simmer, not a rolling boil, excessive heat will split the custard.
Chef Insight
“Sardine garum delivers a clean, layered umami that enhances without overpowering, it brings depth while keeping the dish refined.”
— Peter Templehoff
Serving Note
Serve as a delicate starter or as part of a tasting menu. Finish with a few drops of garum for added depth if desired.