Today, in Part III of Japanese Food, I shall introduce the making of the popular Chawanmushi (egg custard).
Ingredients
1. 3 eggs
2. 2 3/4 cups cooled soup stock [chicken stock + fish-based stock (powdered or liquid form acceptable) + dash of sake and soy sauce]
3. 4 slices of gu (filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled)
4. 4 chinese parsley
Directions
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. 
Enjoy
yummy.. suddenly so hungry 