Foie Gras Chawan Mushi

For the foie gras

Season the foie gras with salt and black pepper

In a non-stick skillet, cook the foie gras until it's golden brown on the outside and slightly cooked on the inside

Let it cool

Blend the cooled foie gras in a blender with heavy cream, chicken broth, and eggs

Add mirim to taste and blend again

Strain the mixture through a fine-mesh sieve

Place this mixture into a bowl and cook over low heat for 10 minutes, or until it's set, being careful not to overcook it

Remove from heat and reserve

For serving

Soak the lotus root and burdock in water with a little balsamic vinegar so they don't become too dark

Cook taro in boiling water and salt

In a non-stick skillet, cook sliced abalone and burdock

Fry the lotus root in hot oil

Season everything with salt and black pepper and keep warm

If preferred, sauté all vegetables in butter or boil them in water with salt

For the sauce

Reduce balsamic vinegar to half its volume

Remove from heat, add soy sauce, and emulsify with butter

Finishing touch

Cover the cooked foie gras with the vegetables and drizzle with a little of the sauce.