Chawan-mushi (egg custard)

4 Servings

Ingredients

Quantity Ingredient
3 Eggs
2¾ cup Cooled soup stock*
4 slices Gu**
4 Cilantro leaves; whole

Directions

* 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@...

Recipe by: Ryusuke Obinata

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 15, 1998

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