3 eggs
2 3/4 cups cooled soup stock + dash of sake and soy sauce
4 slices of gu for filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled
4 cilantro leaves
Gently beat the eggs using a fork or chopsticks, not an eggbeater. Add soup stock a little at a time while you stir the eggs. It can be lukewarm but not hot. Place a slice of the gu in each cup and pour in the mixture of egg and soup stock. Place a cilantro leaf on top. Boil water in a steamer and turn the heat down to medium. Place the cups in the steamer and steam for approximately 12 minutes. Try not to overcook; good chawan mushi shouldn't have any air bubbles.
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