Chawan-Mushi (Egg Custard)

         Yield: 4 Servings
Categories: Dinner: sid, Breakfast, Japanese, Lunch

3 Eggs 2 3/4 c Cooled soup stock* 4 sl Gu** 4 Cilantro leaves; whole * 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 shouldn't have any air bubbles. Copyright (c) Ryusuke Obinata. Address questions or comments to Ryusuke Obinata at Recipe by: Ryusuke Obinata