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Receta Chawan Mushi (Egg Custard)
by Global Cookbook

Chawan Mushi (Egg Custard)
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Ingredientes

  • 3 x Large eggs
  • 2 3/4 c. Cooled soup stock*
  • 4 slc Gu**
  • 4 x Cilantro leaves, whole

Direcciones

  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. Gently beat the Large eggs using a fork or possibly chopsticks, not an eggbeater.
  5. Add in soup stock a little at a time while you stir the Large eggs. It can be lukewarm but not warm.
  6. Place a slice of the gu in each c., and pour in the mix of egg and soup stock.
  7. Place a cilantro leaf on top.
  8. Boil water in a steamer, and turn the heat down to medium.
  9. 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.