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Recipe Name: Chawan-mushi (egg Custard) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 4

3 Eggs
2 3/4 Cup(s) Cooled soup stock*
4 Gu**
4 Cilantro leaves, whole
chicken stock plus fish-based stock (powdered or liquid form
acceptable) plus dash of sak and soy sauce. ** filling, such as
fishcake, shiitake mushroom, or chicken breast, parboiled) Gently
beat the eggs using a fork or chopsticks, not an eggbeater. Add soup
stock a little at a time while you stir the eggs. It can be lukewarm
but not hot. Place a slice of the gu in each cup, and pour in the
mixture of egg and soup stock. Place a cilantro leaf on top. Boil
water in a steamer, and turn the heat down to medium. 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. Copyright
(c) Ryusuke Obinata. Address questions or comments to Ryusuke Obinata
at Recipe by: Ryusuke Obinata Posted to
recipelu-digest by "Valerie Whittle" <> on Feb 15,

Nutrition (calculated from recipe ingredients)
Calories: 113
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 144.5mg
Sodium: 289.8mg
Potassium: 231.1mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 2.7g
Protein: 8.9g

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