Chawanmushi, crispy ear and Smoked Hock consommé

By Chef Rob Kabboard

Chef Rob Kabboard




  • 300g chicken stock
  • 1 bunch of thyme
  • 3 bay leaves
  • 5 juniper berries crushed
  • 100g cream
  • 200g milk
  • 200g infused stock
  • 6 yolks
  • 1 egg

The vegetable garnish

  • Shiitake
  • Cucumber
  • Yellow pickled ginger
  • Spring onion

The ears

  • 4 large pigs ears
  • 2 star anise
  • 1 head garlic
  • 1 knob ginger
  • 1 cinnamon quil
  • 1 small chilli
  • Sunflower oil


  • 200g eshallots slice
  • 200g celery
  • 200g carrots
  • 200g butter
  • 4 split smoked ham hocks
  • 200ml Pedro Ximenez
  • 5 litres chicken stock

Herb Garnish

  • Red veined sorrel
  • Yarrow
  • Marigold
  • Young dandelion


  1. 1.
    For the chawanmushi: Infuse chicken stock, thyme, bay leaves and juniper berries. Gently reduce the stock with the aromates for about 1 hour. Bring the milk and cream to the boil and take off the stove. Whisk in the yolks and egg. Strain. Pour the warm mixture into greased dariole moulds and bake in a bain Marie for 15 minutes at 125 °C. Chill straightaway.
  2. 2.
    Vegetable garnish: The shiitake and finely shaved spring onion get sautéed to order. The cucumber ball get compressed with a pinch of salt and to order thrown on to a very hot grill plate to char them. Shave and blanch your young ginger (repeat the blanching process 4 times) then compress in a good siro su (rice vinegar).
  3. 3.
    The ears: In a heavy base pot with lid, place your cleaned ears with all the aromatic's, add enough oil to cover and place some baking paper over the top of that. Then confit for at least 8 hours on 85 degrees C or even overnight (slightly lower temperature.) Strain off the oil and take out the ears (gently as they are goin to be rather soft.) Place them between 2 sheets of baking paper and press them between to trays. Overnight would be amazing. The next day julienne the ears and toss through a little seasoned rice flower and fry at 180 °C.
  4. 4.
    Broth: Sweat all your vegetables in foaming butter and then add the smoked ham hocks. De-glaze with the Pedros and add chicken stock. Simmer for 2 hours, strain, check seasoning before staining and be sure to give your broth a real good skim during this time.