- Prep Time:
- 5 min
- Cook Time:
- 10 min
- 12 egg yolks
- 1 1/2 tbsp (25 mL) Hon Dashi powder
- 2 tbsp (30 mL) water
- 2 tbsp (30 mL) mirin
- 1 cup (250 mL) clarified butter, melted
- 1 package smoked salmon
- 12 pre-baked tart shells or crackers
- 1 package Tobiko
In a blender, place egg yolks, Hon Dashi powder, water, and mirin. Mix until blended.
Slowly incorporate melted butter until everything is emulsified together.
Place some smoked salmon at the bottom of each tart shell or cracker, then add the savoury egg custard.
Top with Tobiko.
For an extra boost of umami, add some shaved roasted dried oyster.