Instructions: * Chicken stock plus fish-based stock (powdered or liquid form acceptable)

plus dash of sake 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 shouldnt have any air bubbles.

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