| 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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