Wada Shigeyuki tells us: “I arrived in France in 2003 to become a chef: my experience began in La Cuisine de Marius et Janette. Afterwards, Le Clos des Gourmets, La table de Joel Robuchon, Bristol 114, Hotel Thoumieux and since 2016 I have been the sous-chef at the George Fourseasons Hotel George V. ”

Shige gave us the pleasure of cooking for us a Japanese specialty equivalent to egg custard but here in a 100% plant based version, thank you very much!

Level : Medium

Total preparation time : 50 minutes

Cooking : 20 minutes

Kitchen tools : 

Sauce pan

Mixing bowl




For 8 verrines


  • YUMGO Yolk                                  10 cl

  • Konbu Dashi - Seaweed broth (available in grocery stores, Japanese origin)    10 cl

  • Shiro Shoyu - White soy sauce        5 cl

  • Salt and pepper

  • Dashi at Konbu for the second part  2 cl

  • Garnish

    • Spinach shoot                         50 gr

    • Edamame - White bean           50 gr

    • Okra                                        30 gr

    • Shiitake - Black mushroom     50 gr


  • Start by blanching * the spinach leaves

  • Blanch then peel the white beans

  • Blanch then cut the okra into pieces

  • Cut the shitake into slices then cook it in the dashi / seaweed broth

  • Mix the YUMGO Yolk with the 10 cl of konbu sashi (seaweed broth), the salt and the shiro shoyu

  • Heat over low heat gently with a whisk

  • Put the cooked and blanched vegetables in verrines

  • Pour the YUMGO Yolk mixture into the verrines up to the filling height

  • Keep in the fridge until the appliance has hardened.

  • Put the 2 cl of dashi on the chawanmushi before serving


Enjoy your meal !


* Blanch: immerse the vegetables in boiling salted water for a few 3 to 4 minutes, then remove them and plunge them into a container of ice water, to stop cooking.