Chawan Mushi with Shrimp and Spring Peas

Ingredients

• 12 large baby shrimp deveined peeled coarsely chopped
• 3 large eggs 
• 0.5 cup peas fresh frozen shelled thawed (from)
• 2 teaspoons dashi granules instant (Japanese soup stock granules)
• 2 teaspoons soy sauce reduced-sodium
• 1 tablespoon rice wine sweet ( Japanese rice wine)
• 2  spring onion thinly sliced
• 0.1 teaspoon sesame oil toasted
• 4 large mushroom caps finely chopped

Equipment

• bowl
• sieve
• plastic wrap
• ramekin

Directions

1. Combine dashi powder, 1 tablespoon mirin, and2 cups warm water in a medium bowl. Stirto dissolve powder.
2. Transfer 1 tablespoon dashimixture to a small bowl.
3. Add soy sauce, oil,and remaining 2 teaspoons mirin; set dashi sauceaside. Set remaining dashi mixture asidefor custard.
4. Set a large bamboo steamer over a largepot filled with 1" of simmering water. Ifusing fresh peas, place in a small wide bowland set bowl in steamer. Cover and cookuntil peas are tender, about 5 minutes(if using frozen peas, do not cook). Repeatwith shrimp and mushrooms, placing eachin separate small wide bowls, and cook insteamer until shrimp are just opaque andmushrooms are softened, about 2 minutesfor each.
5. Gently mix eggs in a large bowl to blend(do not create bubbles); stir in dashi mixturereserved for custard.
6. Pour custard througha fine-mesh sieve into a large bowl or a 4-cupmeasuring cup.
7. Toss peas, mushrooms, and scallions ina medium bowl and combine. Divide allbut 2 tablespoons pea mixture among 6 smallheatproof bowls or 8-ounce ramekins (setremaining pea mixture aside for serving);pour dashi custard over pea mixture,dividing evenly. Tightly cover each bowlwith plastic wrap.
8. Place bowls in steamer, cover, andcook until custard is just set but still jigglesslightly in the center, 10-15 minutes.
9. Top custards with reserved dashi sauce,pea mixture, and shrimp.