Bento.com recipes - Chawan-mushi

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

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.


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