Japanese Custard Soup
|Raw shrimp||8 , peeled and deveined|
|Spinach leaves||8 , cut in 1.5 inch pieces|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Water chestnuts||8 , sliced|
|Eggs||2 , slightly beaten|
|Canned chicken broth||2 Cup (32 tbs)|
Make small slit in each shrimp; pull tail through.
Wilt spinach in hot water, drain.
In each of eight 5 ounce custard cups (or Chawan Mushi cups), place shrimp, spinach, mushrooms, and water chestnuts.
Combine eggs, chicken broth, and salt; pour into cups; cover with foil.
Set cups on rack in Dutch oven; pour hot water around cups 1 inch deep; cover to steam.
Over medium heat, bring water slowly to simmering; reduce heat and cook 7 minutes or till knife inserted off center comes out clean.
Top each custard with 1/4 teaspoon soy sauce and a twist of lemon peel.