Chawan-mushi (egg custard)
Ingredients:
3 eggs
2 3/4 cups cooled soup stock [chicken stock + fish-based stock
(powdered or
liquid form acceptable) + dash of sake and soy sauce]
4 slices of gu (filling, such as fishcake, shiitake
mushroom, or chicken breast, parboiled)
4 cilantro leaves (also known as chinese parsley)
Servings: 4 persons
Preparation
Directions
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.
