Steamed Egg Custard Soup

Rev. Saito was a great cook. We enjoyed his cooking. He loved to treat people by making sushi, steamed fish, and steak. During one Buddhist retreat he made the largest chawan-mushi (steamed egg-custard soup) I had seen in my life. Ignoring the traditional method, which involved a small soup cup, he used a huge pot into which he put dozens of eggs. When he cooked, I used to cut vegetables for him. Thanks to him, I am now not so much a Buddhist scholar as a kitchen helper. My wife Tomoko i