Chawan-Mushi (Japanese Custard Soup) - cooking recipe

Ingredients

8 raw shrimp, peel and deveined
8 spinach leaves, cut in 1-1/2-inch pieces
1/2 cup sliced fresh mushrooms
8 water chestnuts, sliced
2 slightly beaten eggs
2 cups chicken broth
1/2 teaspoon salt

Preparation

Make a 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), please 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 (that's the key) to simmering; reduce heat and cook 7 minutes or until knife inserted off center comes out clean. Top each custard with 1/2 t. soy sauce and a twist of lemon peel.