Seafood Steam Egg Custard (Chawan Mushi)

Japanese style steamed egg custard with surimi filament crab stick

5 pcs filament stick, chopped
20 gm celery chopped
10 eggs
1 tsp fish stock
400 ml water
1 tsp soya sauce

Mix eggs with water and fish stock. Stir well.
Strain mixture and add soya sauce.
Place chopped filament stick and celery in a steam proof cup with lid and pour egg mixture to three quarter full. Cover with lid.
Place in steamer for approximately 10 minutes or until egg custard is fully cooked.