Quick Meal: Chawan-mushi

This Japanese's steamed egg-custard known as Chawan-mushi is one of the more popular Japanese side-dish outside the native country. It's quite a delicious appetizer.

Utensils required:
A small bowl or cup (capacity to hold about 150 ml of water);
Lid that fits the bowl/cup or food wrap(microwave-safe)would do;
A steamer that can accommodate 4 cups.

Ingredients for 4 servings:
# 3 eggs (medium size or about 60 gm each);
# 1-1/2 cup soup stock (chicken or anchovies) - use the same bowl/cup as above;
# 1/2 tsp salt;
# 1 tsp soy sauce;
# 1 tsp sugar;
# 1 tsp Chinese cooking wine (optional);
# scallop and prawns - 3 or 4 pieces each type for each serving, marinated with 1 tsp of soya sauce. For scallop, soak and break into pieces. For prawns, de-shell, de-vein and slice into 2 diagonally.
# 1 medium size mushrooms, soaked in hot water for half an hour; and thinly sliced (squeeze out the water);
# dash of pepper
# Chinese parsley and mint leaves.

Preparation:
Lightly beat eggs in a bowl.
Add soup stock, soy sauce, salt, wine and sugar in the egg.
Strain the egg mixture;
Distribute sliced mushrooms, scallops and prawns in the four cups equally with a dash of pepper;
Fill each cup to third-fourths with the egg mixture; skim off any bubbles on the top of the mixture, if any.
Cover the cups with lids or food wrapper
Preheat a steamer on high heat. Turn down the heat to low when boiling. Make sure there is enough water in the steamer;
Place the bowls of egg mixture in the steamer;
Steam for at least 15 to 20 minutes or until the custard sets.
Test it with a small knife. If cook, clear water will be discharged.
Serve hot with a sprinkling of Chinese parsley and mint leaves.
Cheers!