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Add a photoServings: 4
Ingredients
- 3 x Large eggs
- 2 3/4 c. cooled soup stock see * Note
- 4 slc gu (filling, such as fishcake, shiitake mushroom, or possibly chicken breast, parboiled)
- 4 x cilantro leaves (Chinese parsley)
Directions
- * Note: Chicken stock and fish-based stock (powdered or possibly liquid form acceptable) plus dash of sake and soy sauce.
- Gently beat the Large eggs using a fork or possibly chopsticks, not an eggbeater. Add in soup stock a little at a time while you stir the Large eggs. It can be lukewarm but not warm.
- Place a slice of the gu in each c., and pour in the mix 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 c. in the steamer, and steam for approximately 12 min.
- Try not to overcook; good chawan-mushi should not have any air bubbles.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 34 | 45% |
| Total Fat 3.83g | 5% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 379mg | 16% |
| Potassium 365mg | 10% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.19g | 1% |
| Protein 7.94g | 13% |
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