Chawan-Mushi (Egg Custard)

4 Servings

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Chawan-Mushi (Egg Custard) Ingredients

3 Eggs	4 sl Gu**
2 3/4 c Cooled soup stock*	4 Cilantro leaves; whole

Instructions for Chawan-Mushi (Egg Custard)

* 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

Main Ingredient: EggsCuisine: Uncategorized