Chawan Mushi (Egg Custard)

Directions

1. * Chicken stock plus fish-based stock (powdered or possibly liquid form acceptable)
2. plus dash of sake and soy sauce.
3. ** filling, such as fishcake, shiitake mushroom, or possibly chicken breast, parboiled)
4. 1. Gently beat the Large eggs using a fork or possibly chopsticks, not an eggbeater.
5. 2. Add in soup stock a little at a time while you stir the Large eggs. It can be lukewarm but not warm.
6. 3. Place a slice of the gu in each c., and pour in the mix of egg and soup stock.
7. 4. Place a cilantro leaf on top.
8. 5. Boil water in a steamer, and turn the heat down to medium.
9. 6. Place the c. in the steamer, and steam for approximately 12 min.
10. Try not to overcook; good chawan-mushi should not have any air bubbles.