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  • Egg Custard (Chawan Mushi)

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    Egg Custard (Chawan Mushi)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 x Large eggs
    • 2 3/4 c. cooled soup stock see * Note
    • 4 slc gu (filling, such as fishcake, shiitake mushroom, or possibly chicken breast, parboiled)
    • 4 x cilantro leaves (Chinese parsley)

    Directions

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

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