I sometimes make this using pureed soft tofu for part of the chicken stock.

Chawan Mushi
Makes 4 servings

This is a pared down version of the Japanese egg custard. It can contain contains bits of chicken, fish or prawns, spinach and mushrooms. You can drizzle a little soy sauce on top before serving. It can be eaten hot or cold and is a good thing to eat after dental work.

3 large eggs
2 3/4 cups cooled chicken stock
1/2 tsp. sea salt

Gently beat the eggs using a fork or chopsticks; you don’t want them to get foamy. Add the stock and salt, stirring but not beating. Pour into 4 small bowl and cover each tightly with plastic wrap. Place the cups in the steaming basket. Bring 2-inches (5 cm) of water to a boil in the bottom of a steamer. Place the steaming basket on top, cover with the lid and turn the heat down to medium.

Steam for 12-15 minutes until set. This won’t be as firm as a traditional custard or quiche dish so be careful not to overcook it.

If you don’t have a steamer, cover the bowls with aluminum foil. Place in a pan and pour boiling water to come half way up the sides of the cups. Place a 350°F (175°C) for 5 minutes and then reduce the heat to 325°F (165°C) and cook for another 15 minutes.

Carbohydrates per serving: 1.1 g, Protein: 5.4 g

Karen