Title: Chowan mushi - japanese steamed egg custard
 Categories: Dairy & egg, Fish
      Yield: 1 Servings
 
      8    Eggs; lightly beaten
      1 ts Salt
      2 tb Dry sherry
    1/2 c  Fresh peas; cooked
    1/4 lb Shelled shrimp; finely
           -chopped
 
  While continuing to beat the eggs, add the salt, sherry, peas, and
  shrimp. Divide among 4 greased custard cups. Set the custard cups on
  a rack in a deep saute pan or dutch oven. Cover with a piece of wax
  paper. Pour boiling water down the sides of the pan to come one
  quarter of the way up the cups. Cover the pan and simmer so that the
  custard steams for about 20 minutes, or just until set. Do not boil.
  
  Serving Ideas : good with stir-fried vegetables
  
  NOTES : If fresh peas are not available use thawed frozen.
  
  Recipe