MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chawan Mushi (Chicken And Vegetable Custard)
Categories: Chicken, Korean
     Yield: 1 Batch

     3 c  Chicken stock
     1 tb Soy sauce
   1/2 ts Sugar
     1    Egg; well beaten
     3    Dried shiitake mushrooms;
          - softened in water, cut in
          - quarters, reserve liquid
     1 sm Bamboo shoot; cut in half
          - lengthwise then diagonally
          - into thin slices
     6 sl Kamaboko (fish cake); cut
          - in half to make fan shape
     2 ts Salt
   1/4 ts Ajinomoto (MSG)
     1 tb Mirin (sweet sake)
     1 lg Chicken breast

MMMMM---------------------CHICKEN SEASONING--------------------------
   1/2 ts Salt
     3 ts Mirin
     1 ds Ajinomoto (MSG)

MMMMM---------------------MUSHROOM SEASONING--------------------------
   1/2 c  Mushroom liquid
     1 tb Sugar
     1 tb Soy sauce
     1 ds Ajinomoto (MSG)

 Slice chicken into thin bite-sized pieces, sprinkle with 1/2 ts salt,
 1 ts Mirin, and dash of ajinomoto. Parboil and set aside.

 Bring chicken stock to boil and season with salt, soy sauce,
 ajinomoto, sugar, and Mirin. Cool and add to well beaten egg. Set
 aside.

 Divide chicken and other ingredients into 6 equal parts. Arrange
 chicken into 6 Japanese custard bowls with mushroom, bamboo shoots,
 and Kamaboko artistically. Pour soup slowly into bowls without
 disturbing ingredients. Fill bowls 3/4 full.

 Set bowls in pan of boiling water (water level should be half the
 height of the bowls). Cover each bowl. Cover pan and steam for
      12    minutes. Serve hot.

 Recipe by Bill Kishi

 Recipe FROM:
 <https://archive.org/details/the-peoples-philadelphia-cookbook>

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