１Beat the eggs without making a lot of foam. Add the stock and light-colored soy sauce and mix. ２Wet a square metal pan and pour the egg mixture prepared in (1) in it. Place it in a pre-heated steamer and cook over high heat for 1 to 2 minutes. Lower the heat and continue steaming for approx. 15 minutes. ３For the sauce, combine the stock, mirin and light-colored soy sauce in a pan, and bring to a boil. ４After (2) is done, cut into quarters and place each in an individual serving dish. Pour the sauce over the custard and top with the Japanese pepper leaf buds.

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