Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* chicken stock plus fish-based stock (powdered or liquid form acceptable) plus dash of sak? and soy sauce. ** filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled) 1. Gently beat the eggs using a fork or chopsticks, not an eggbeater. 2. Add soup stock a little at a time while you stir the eggs. It can be lukewarm but not hot. 3. Place a slice of the gu in each cup, and pour in the mixture of egg and soup stock. 4. Place a cilantro leaf on top. 5. Boil water in a steamer, and turn the heat down to medium. 6. Place the cups in the steamer, and steam for approximately 12 minutes. Try not to overcook; good chawan-mushi shouldnt have any air bubbles. Copyright (c) Ryusuke Obinata. Address questions or comments to Ryusuke Obinata at 76040.1565@compuserve.com Recipe by: Ryusuke Obinata Posted to recipelu-digest by "Valerie Whittle" on Feb 15, 1998
