Uni Brioche & Chawanmushi with Chef Colby Rasavong

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. 

What are we making in this on-demand cooking class?

 

- Chawanmushi (Japanese savory egg custard) topped with uni

- Uni brioche

 

Is this class good for vegetarians?

 

Actually, yes! You'll learn how to make brioche and how to make chawanmushi. You can just omit the frozen uni from the brioche dough. For the chawanmushi, just omit topping it with fresh uni. 

Who is teaching this class?

Chef Colby Rasavong.



Colby was born in Alabama but his family is originally from Laos. He has spent the bulk his career working with Sean Brock in Nashville. Most recently, he was the Chef de Cuisine of restaurant Audrey. Colby was one of StarChefs 2022 Rising Stars for Kentucky and Tennessee. 

Chef Colby has been the chef-in-residence at Fulgrances in Brooklyn, where he was serving up a multi-course tasting menu. Soon, he will be in charge of the kitchen at Bad Idea, a wine bar opening up in Nashville. 

 

How long will this class take?

 

This is a two day class. On day one, we will make the uni brioche dough. On day two, we will cook the uni brioche dough and cook the chawanmushi. There is some prep involved, and that will be covered in the class details PDF. 

 

Where can I find uni?

 

 

Unless you live in Santa Barbara, it can be hard to find fresh uni where you live. That is why we have partnered with Maruhide for this uni class. They ship throughout the U.S. and even to Japan. We will be topping the chawanmushi with fresh uni (Ensui Salt Water Tray) and we will be using frozen uni to make the brioche dough.

 

Don't worry if the products are currently out of stock. Each uni product usually comes back in stock each week or so. It's such a high quality product that is trusted by Michelin chefs, so this uni is in high demand when it is available. The ensui uni will blow your mind. 

Equipment:

 

Bench Scraper

Dough Scraper

Stand Mixer 

– with dough hook

Knife

Cutting board

Blender

– or stick blender

Pot with lid

Steamer basket

Large bowl

Small bowl

Loaf pan (optional)

– for making uni brioche loaf

Baking sheet or pie tin

– for the uni brioche rolls

Kitchen scale

Kitchen thermometer

Sauce pot

Strainer

Plastic wrape

Ingredients: Exact quantities will be in the class PDF

 

Fresh uni

Frozen uni

Whole milk

All purpose flour

Active dry yeast

Sugar

Salt

Eggs

Butter

Dashi

– Water

– Kombu

– Bonito flake

Puffed rice

Chives

Lemon