INGREDIENTS

INSTRUCTIONS

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)  Gently
beat the eggs using a fork or chopsticks, not an eggbeater.  Add soup
stock a little at a time while you stir the eggs. It can be  lukewarm
but not hot. Place a slice of the gu in each cup, and pour  in the
mixture of egg and soup stock. Place a cilantro leaf on top.  Boil
water in a steamer, and turn the heat down to medium. 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 76040.1565@compuserve.com  Recipe by: Ryusuke Obinata  Posted to
recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 15,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 144.5mg
Sodium: 289.8mg
Potassium: 231.1mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 2.7g
Protein: 8.9g