In a mixing bowl, lightly beat the eggs. Mix in the peas, water chestnuts, bell pepper, wasabi, oil, and salt. Stir in the milk beverage.
Pour the mixture into a 1½-inch deep heat proof dish placed on a rack in a pot set over boiling water. Cover the pot and steam for 12 minutes or until the eggs are set but still soft.
Turn the steamed custard out onto a plate and garnish with sesame seeds.