Recipe: Yummy Wakame Seaweed Chawanmushi (Egg Custard)

Wakame Seaweed Chawanmushi (Egg Custard). • Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese Chawanmushi is relatively simple to make, so it is a home cooking dish, too.

Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. Chawanmushi is a Japanese hot appetizer. You can cook Wakame Seaweed Chawanmushi (Egg Custard) using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Wakame Seaweed Chawanmushi (Egg Custard)

1. It's 3 of Eggs.
2. Prepare 10 grams of Dried wakame seaweed.
3. Prepare 1 tsp of ★ Dashi stock granules.
4. It's 1 tsp of ★ Soy sauce.
5. It's 1/2 tsp of ★ Salt.
6. You need 2 tsp of ★ Mirin.
7. It's 400 ml of ★ Water.

It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. Chawanmushi is an egg custard dish found in Japan. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.

Wakame Seaweed Chawanmushi (Egg Custard) instructions

1. Rehydrate the dried wakame seaweed in plenty of water, then drain. Add the ★ ingredients to a heatproof dish, and microwave for 2 minutes at 600 W..
2. Beat the eggs in a bowl with a whisk. Add the Step 1 dashi stock, and mix..
3. Place small bowls in a pot, then evenly put the wakame seaweed and pour the egg mixture from Step 2 into them. Fill the pot with water (not listed) until it covers the bottom 1/3 of the small bowls..
4. Put on a small lid that sits right on top of the small bowls (otoshibuta) and cover with a lid. Turn on the heat to high. When the water starts to boil, turn down the heat to low, and cook for 3 minutes. Turn off the heat, and leave them for about 10 minutes in residual heat so the egg mixture will harden. Then they're done..

The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin. The savoury egg custard in this simple Fish Chawanmushi has a great flavour even without using dashi stock. Red-skin of the fish looks great. I once made Fish Chawanmushi with ocean perch but each piece of fish was a bit too firm to match with the delicate soft egg custard. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes.