Oyako Domburi

• 5 eggs
• 4 cups shrimp stock
• 3/4 cup of diced cooked chicken, ham or luncheon meat
• 1/2 cup peas
• 1 tsp. salt
• 1/2 tsp. ajinomoto

Serves 4.

Beat the eggs with a fork. Add cooled shrimp stock and flavor. Arrange chicken and peas in 8 individual bowls with covers. Pour this mixture carefully into bowls so the arrangements will not be disturbed. Cover and steam for 20 minutes. Serve while hot.