Kenji Morimoto shares miso-leek custard tart with fennel slaw

Kenji Morimoto offers a recipe for a savoury miso leek custard tart served with a tangy fennel slaw, combining jammy miso leeks, chawanmushi-like dashi-flavoured custard and toasted sesame seeds in flaky pastry. The recipe notes it feels decadent and is best served with a simple fennel salad dressed with apple cider vinegar and mustard; it is described as excellent warm from the oven but also improved as leftovers.

Prep time is listed as 30 minutes, chill 1 hour 15 minutes or more, cook 45 minutes, and the recipe serves 6–8. The piece adds that shop-bought pastry can be used but making pastry from scratch makes the dish more special. Ingredients and key steps are given in full: for the pastry 185g plain flour, 1 tsp salt, 100g cold unsalted butter and about 65ml cold water; for the leeks 2 tbsp vegetable oil, 350g leeks, salt, 2 tbsp red miso and 2 tbsp honey; for the egg mixture 5 eggs, 150ml whole milk, 1 tbsp dashi granules and 1 tbsp sesame seeds; for the slaw 300g fennel, chopped parsley, 2 tbsp apple cider vinegar and 1 tsp dijon mustard, plus chives and chilli oil to serve.

Key Topics

Culture, Kenji Morimoto, Miso, Leek, Fennel Slaw, Dashi