Recipe - Chawan-Mushi (Egg Custard)

3 Eggs
2 Three fourths cup Cooled soup stock*
4 sl Gu**
4 Cilantro leaves; whole

* chicken stock plus fishbased 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 chawanmushi 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 recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
15, 1998