Steamed Egg Pudding (Chawan Mushi)

• 4 eggs
• 1 12 cups cold dashi (basic Japanese soup stock)
• 34 teaspoon salt
• 1 teaspoon light-colored soy sauce (usu kuchi shoyu)
• 1 14 teaspoons mirin
• 6 small uncooked shrimp, shelled and deveined
• 12 small uncooked boneless skinless chicken breast half, sliced thinly on the diagonal
• 5 -6 button mushrooms, washed, trimmed and thinly sliced
• 12 snow peas, blanched in boiling salted water

1. Break the eggs into a bowl and beat them well.
2. Add the cold soup stock, salt, soy sauce, and mirin, and stir to combine all well.
3. Let the mixture stand for a few minutes, then strain it through a fine-meshed strainer to remove all air bubbles and lumps.
4. In each of 6 individual heatproof 6-ounce cups, place 1 shrimp and some chicken and mushroom slices.
5. Pour in the strained egg mixture to fill each cup two-thirds full.
6. Place the cups in a steamer and steam over high heat for 2 minutes, then reduce the heat to very low and continue to steam for 15 minutes.
7. Remove the lid of your steamer, add 2 snow peas to each cup and re-cover.
8. Steam for 20-30 seconds.
9. Carefully remove the hot cups and serve immediately.
10. Eat with a spoon.

eggs, cold dashi, salt, lightcolored soy sauce, mirin, shrimp, chicken, button mushrooms, snow peas

Taken from www.food.com/recipe/steamed-egg-pudding-chawan-mushi-512011 (may not work)