Chawan-mushi (egg custard)
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Chawan-mushi (egg custard)
  Custard    Breakfast    Lunch    Eggs  
Last updated 6/12/2012 1:12:51 AM. Recipe ID 40999. Report a problem with this recipe.
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      Title: Chawan-mushi (egg custard)
 Categories: Breakfast:, Dinner: sid, Foreign: ja, Lunch
      Yield: 4 Servings
 
      3    Eggs
  2 3/4 c  Cooled soup stock*
      4 sl Gu**
      4    Cilantro leaves; whole
 
  * chicken stock plus fish-based stock (powdered or liquid form
  acceptable) plus dash of saké and soy sauce.
  
  ** filling, such as fishcake, shiitake mushroom, or chicken breast,
  parboiled)
  
  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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Recipe ID 40999 (Apr 03, 2005)

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