• 3 eggs
  • 2 ¾ cups of cooled soup stock (chicken stock &/or fish-based stock) – powdered or liquid form are acceptable
  • Add in a dash of sake and soy sauce
  • 4 slices of ‘gu’ (fillings such as fishcake, shitake mushroom, or chicken breast-preboiled)
  • Instructions:

    1. Gently beat the eggs using a fork or chopsticks, do not use an eggbeater.
    2. Add soup stock a little at a time while u stir the eggs. It can be lukewarm but not hot.
    3. Place a slice of ‘gu’ in each cup and pour in the mixture of egg & soup stock.
    4. Boil water in a steamer and turn the heat down to medium.
    5. Place the cup in the steamer and steam for approximately 12 minutes.

    Serves 4

    Rule of Thumb: –
    Try not to overcook – good Chawanmushi should not have any air bubbles.

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