This is a classic side dish, often part of a full-course formal dinner. Serve these puddings in small individual cups with deep-fried, braised or grilled foods.
Break the eggs into a bowl and beat them well. Add the cold soup stock, salt, soy sauce and syrupy wine, and stir to combine all well. Let the egg mixture stand for a few minutes before straining it twice through an uragoshi or a fine-meshed strainer to remove all air bubbles and lumps.
In each of 6 individual heat-proof
© 1986 Elizabeth Andoh. All rights reserved.