Cut ingredients (honeywort and Japanese fish cake) in small pieces.
Crack 2 eggs into a bowl and weigh them. (It was 115g for 2 eggs this time.)
Prepare 345g(=115g×3) of hot water. Mix a chicken stock cube with the water. (Since each stock cube brand has different taste, please adjust the amount of a stock.)
☆Tip 1☆ The ratio of egg and soup (chicken stock soup this time) should be "1: 3"!! This is a key to make a beautiful Chawanmushi! Since 2 eggs were 115g this time, we need 115g×3=345g of soup should be mixed together.
☆Tip 2☆ After measuring the amount of soup, please leave it for a while and cool it. If you don't have time, you can put ice cubes in a bowl and carefully put the bowl with soup inside.
Pour water to a pot or pan(until around 3cm height) and sink a cloth. Boil the water.
☆Tip 3☆ By placing a cloth inside boiled water, it will avoid the cups to tremble and the surface of Chawanmushi will be smoother.
Put ingredients into a heat resistant cups.
☆Tip 4☆ Choose small cups. If you cook with a large cup or plate, it will take a lot more time to heat until inside and more chance to fail.
Once the chicken soup gets cool, mix it with eggs.
☆Tip 5☆ Pour the mixture of egg with soup into each cup with using a colander. This is optional but you will get a smoother texture.
☆Tip 6☆ Cover the cups tightly with aluminum foil.
☆Tip 7☆ Put the cups in a boiling pot and cover with lid(Do not open the gap). <Cook 3 minutes on a medium high heat, 10 minutes on a low heat, stop heat and steam for 3 minutes.>
Tilt a cup. If the soup is clear, it's done!
