おおがたさんの茶碗蒸し

Use teacup 2/3-3/4 full to measure for numbers of people.

For 4 cups, use one consomme (chicken bouillon) cube + 100 g chicken

Dissolve consomme in hot water, then let broth cool to touch.  

Stir in 2 tablespoon shoyu and 2 tablespoon cooking sake into chicken.  Let marinate.

Prepare any or all of the following items: shiitake, kamaboko, ebi, ginko nuts, mitsuba, etc. Or, udon for Odamushi）

4 cups = 4 eggs.  Put through strainer into cooled broth, then blend.

Put ingredients into individual cups, then pour over egg mixture.  

Steam 15 minutes on stove top (look here for method: http://justonecookbook.com/blog/recipes/chawanmushi-with-matsutake-mushroom/)

I learned a new term:　小田蒸し　I haven't had Odamushi before!  This looks good!