1. Combine stock ingredients together and bring to just a boil. Leave aside to cool completely.
  2. Stir eggs lightly with a fork and pour into cooled stock. Strain the mixture through a fine muslin cloth into a jug.
  3. Divide shredded filament crab stick, seaweed and finely chopped peppermint leaf evenly into two chawan-mushi cups.
  4. Fill up egg mixture in the cups, leaving about 1 cm space between egg mixture and top of the cup. (Remove bubbles, if any.)
  5. Arrange cups inside a bamboo steamer and place over a wok of rapidly boiling water.
  6. Reduce the heat and cover the chawan-mushi cups.
  7. Close the wok with a cover. Steam the egg custard for about 5-6 minutes or until set.
  8. Remove chawan-mushi from the steamer and serve immediately.

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