Chawan- Mushi

From Hidemi Sawano at Madison Middle School.

• Ready In: 35 mins
• Serves: 4-5
• Yields: 4-5 bowls

Ingredients

• 2  cups chicken broth
• 1  teaspoon salt
• 1⁄2 teaspoon msg (optional)
• 1 1⁄2 teaspoons soy sauce
• 3  eggs (slightly beaten)
• 1⁄2 chicken breast (cut in 1-inch pieces)
•  spinach (cut into 1-inch pieces)
• 5  small shiitake mushrooms (soaked in warm water, remove stems and slice)
• 8 -10  thin slices red kamaboko (available in Asian markets)
•  bamboo shoot, sliced (optional)
•  prawns

Directions

1. Cook chicken pieces and shiitake (also bamboo shoots, if using) in 1/4 cup broth, 1 teaspoons soy and 1/2 teaspoons sugar for 5-10 minutes. Remove chicken pieces and shiitake. Add rest of chicken broth, salt, MSG, 1 teaspoons soy and 3 eggs to the remaining liquid. Place small amounts of chicken, spinach, prawns, shiitake and 1 slice kamaboko in each of 4-5 bowls. Divide broth mixture between bowls; garnish with slice of kamaboko. Cover and steam for 15 minutes, or until custard is firm.