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Chawan-Mushi (Egg Custard)

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CATEGORY CUISINE TAG YIELD
Eggs Breakfast:, Dinner: sid, Foreign: ja, Lunch 4 Servings

INGREDIENTS

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

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)
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 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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