Chicken Liver and Shiitake Custard with Edamame Sauce Recipe

Name: Chicken Liver and Shiitake Custard with Edamame Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh chicken livers; 5 egg yolks; 1 cup heavy cream; 1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots); 2 tablespoons chopped chives; 1/2 cup edamames; 1 tablespoon white truffle oil; Salt and white pepper to taste; 1 tablespoon canola oil; 1 medium yellow onion, rough chopped; 1 tablespoon minced garlic; 2 cups chicken stock or low-sodium canned; 1 cup edamames; 1 cup spinach leaves; 2 tablespoons butter, cold and in pieces; Juice of 1 lemon; Salt and black pepper to taste

Servings: persons

1/2 pound fresh chicken livers
5 egg yolks
1 cup heavy cream
1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots)
2 tablespoons chopped chives
1/2 cup edamames
1 tablespoon white truffle oil
Salt and white pepper to taste
1 tablespoon canola oil
1 medium yellow onion, rough chopped
1 tablespoon minced garlic
2 cups chicken stock or low-sodium canned
1 cup edamames
1 cup spinach leaves
2 tablespoons butter, cold and in pieces
Juice of 1 lemon
Salt and black pepper to taste

1
Set up a steamer.
2
Place livers and eggs in a food processor.
3
Mix and add the cream while motor is running.
4
Season.
5
Pour mix into a large mixing bowl.
6
Fold in mushrooms, chives, edamames and truffle oil.
7
Cook a little bit in the microwave to check seasoning.
8
Ladle mix into rice bowls.
9
Place in the steamer for 25-30 minutes or until custards are set.
10
In a hot sauce pan, coat with oil and soften onions and garlic, about 3 minutes.
11
Season.
12
Add chicken stock and bring to a boil.
13
The stock should taste salty, like pasta blanching water.
14
Add the edamames and cook until soft, about 15 minutes.
15
Do not over cook for they will darken.
16
Check often.
17
During the last minute, add the spinach.
18
Immediately transfer to a blender and blend at high speed.
19
Add the butter, blend and check for seasoning.
20
Mix in the juice and reserve hot.
21
PLATING Place bowl on doiled plate.
22
Ladle sauce on top of hot flan to completely cover.
23
Drizzle with a little truffle oil.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound fresh chicken livers, 5 egg yolks, 1 cup heavy cream, 1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots), and more.

Yes, Chicken Liver and Shiitake Custard with Edamame Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Liver and Shiitake Custard with Edamame Sauce

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