Oakland chef Kyle Itani explains why he loves to order the uni chawanmushi when he visits B-Dama.
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[MUSIC] The first time I had the [FOREIGN] here at
[FOREIGN] I didn't even order it. She kind of just
sent it out to me. The first bite is just
like a warm hug, and I was like this is
incredible. I need to get this every time I come
here. [MUSIC] I've had Uni Chawanmushi many times before, but
Chikara's just has those perfect balance of richness and comfort.
Uni Chawanmushi is basically a steamed egg custard. The egg
is scrambled with dashi stock that really thins it out
but when it's steamed it sets into a very loose
kind of panna cotta texture. Chikara puts mushrooms, and shrimp,
and chicken breast, spinach, and all these really delicious things.
He tops it with uni which just sets it off
into another stratosphere. [MUSIC] Just a very homey, comforting dish.
It's like each spoonful, there's another hidden surprise. [MUSIC] Really
good. [LAUGH] Really good. [LAUGH] [MUSIC] [BLANK_AUDIO]