* 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)

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 shouldn't have any air bubbles.

Obinata at 76040.1565@compuserve. Com