Recipe: Appetizing Wakame Seaweed Chawanmushi (Egg Custard)

Wakame Seaweed Chawanmushi (Egg Custard).

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

Wakame Seaweed Chawanmushi (Egg Custard) step by step

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..