Uni & Caviar Chawanmushi with Infused Dashi Butter and Warm Sake Sabayon

Uni & Caviar Chawanmushi with Infused Dashi Butter and Warm Sake Sabayon

This is the quietest, most luxurious edible on earth. Silky, trembling chawanmushi (Japanese savory custard) is made with a dashi so pure it tastes like the ocean just exhaled. Right before serving, you nestle a fat tongue of fresh sea urchin and a spoonful of Osetra caviar into the center, then pour a warm, cannabis-infused dashi butter around the edges so it melts into the custard like liquid sunrise. Finish with a frothy sake sabayon that’s been whisked over barely simmering water until it’s lighter than air. One spoonful and your brain goes completely silent, then starts speaking fluent poetry.

Serves 6 small, perfect bowls  
Active time: 90 minutes | Total time: 3 hours + 10-day infusion  
Dosage: 12 mg THC per bowl (72 mg total in the dashi butter)

Infusion (start 10 days ahead)  
Decarboxylation  
2.05 g cannabis flower testing 22 % THC  
240 °F for 40 minutes, cool in oven.

Infused dashi butter (makes ¾ cup, exactly 72 mg usable THC)  
1 lb highest-quality unsalted butter  
2 pieces kombu  
30 g bonito flakes  
2.05 g decarbed flower  
½ tsp sunflower lecithin

Gently brown the butter until nutty. Add kombu and bonito, steep 15 minutes off heat. Strain into a mason jar with the weed and lecithin. Water-bath 185 °F for 2 hours, shaking every 20 minutes. Strain hot, chill solid. Rewarm gently to liquid before service.

Chawanmushi  
500 ml perfect dashi (cold, first-flush kombu + katsuobushi)  
5 large eggs (250 g weighed without shell)  
1 tsp usukuchi soy sauce  
1 tsp mirin  
½ tsp kosher salt

Whisk eggs very gently with the seasonings, then slowly stream in the cold dashi. Strain through a fine sieve twice (this is non-negotiable for silkiness).

Pour into 6 small cups or ramekins, leaving ½ inch headspace. Steam very gently (barely shivering water) for 12–15 minutes until just set but still trembling in the center. Rest 5 minutes.

Sake sabayon  
3 egg yolks  
⅓ cup dry sake  
1 tbsp mirin  
Pinch salt

Whisk everything over barely simmering water until tripled in volume and thick enough to hold ribbons. Keep warm.

To serve  
6 oz best fresh uni (1 oz per bowl)  
3 oz Osetra or golden Osetra caviar  
2 tbsp infused dashi butter per bowl, gently rewarmed  
Warm sake sabayon  
Tiny shiso leaves or micro celery (optional)

Place one perfect tongue of uni in the center of each custard. Spoon ½ oz caviar beside it. Warm the infused dashi butter to liquid and pour 2 tbsp around the edges. Spoon a cloud of warm sabayon over the top. Garnish with a single tiny leaf.

Serve with porcelain spoons and chilled junmai daiginjo.

12 mg THC per bowl.  
Eat it slowly. Blink and you’ll miss nirvana.