2 teaspoons instant dashi powder (Japanese soup stock granules) 1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine) 2 teaspoons reduced-sodium soy sauce 1/8 teaspoon toasted sesame oil 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed 12 baby shrimp or 4 large shrimp, peeled, deveined, coarsely chopped if large 4 large shiitake mushroom caps, finely chopped 3 large eggs 2 scallions, whites and pale greens only, thinly sliced Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets. PREPARATION Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard. Set a large bamboo steamer over a large pot filled with 1
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