Ingredients
Method
- Prepare the custard base. Lightly beat eggs in a bowl until just combined—don't over-whisk, which will create too many bubbles. Whisk in dashi stock, mirin, soy sauce, and salt until smooth. Strain through a fine-mesh sieve into a large measuring cup for clean pouring.
- Prep the shrimp. Pat shrimp dry with paper towels. If they're large, cut each one in half crosswise so you get more surface to brown.
- Brown the shrimp. Heat butter or sesame oil in a small skillet over medium heat. Add shrimp and cook for 1-2 minutes per side until pinked and just opaque (internal temperature should reach 145°F/63°C). Remove from pan and set aside.
- Cook the peas. In the same pan, add spring peas and cook with a splash of water for 2-3 minutes until tender but still bright green. Set aside.
- Fill your ramekins. Divide the egg mixture among 4 small ramekins or ceramic bowls (about ¾ full). Place them in a large pot or Dutch oven, then pour hot water into the pot until it reaches halfway up the sides of the ramekins. Cover tightly with foil or a lid.
- Steam gently. Cook over medium-low heat for 15-20 minutes until the custard is just set—jiggle the ramekin and it should wobble slightly in the center but not slosh like liquid. The internal temperature should reach about 170°F/77°C.
- Finish. Carefully remove ramekins from water. Top each with browned shrimp, cooked peas, a strip of shiso if using, and chives. Serve immediately while hot.
Nutrition
Notes
This version is forgiving enough for any kitchen but elegant enough to serve at dinner parties. The combination of sweet spring peas with delicate shrimp in a silky egg base hits that perfect balance between comforting and refined. A splash of mirin and a touch of kikkoman soy keep it bright without overwhelming the eggs.