Instructions: * Note: Chicken stock and fish-based stock (powdered or liquid form acceptable) plus dash of sake and soy sauce.

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 shouldnt have any air bubbles.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.