Simple Way to Make Favorite Wakame Seaweed Chawanmushi (Egg Custard)
Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Perfect Wakame Seaweed Chawanmushi (Egg Custard). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Wakame Seaweed Chawanmushi (Egg Custard), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wakame Seaweed Chawanmushi (Egg Custard) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Wakame Seaweed Chawanmushi (Egg Custard) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Wakame Seaweed Chawanmushi (Egg Custard) using 7 ingredients and 4 steps. Here is how you cook that.
I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling.
It's delicious just with wakame seaweed, but if you add kamaboko fish cake and imitation crab sticks, they will add more colour and it will taste better.
Remove the lid after 10 minutes in Step 4, and check the egg mixture. If it's still runny, cook a little bit more, or microwave. Recipe by zakkiiM
Ingredients and spices that need to be Get to make Wakame Seaweed Chawanmushi (Egg Custard):
- 3 Eggs
- 10 grams Dried wakame seaweed
- 1 tsp ★ Dashi stock granules
- 1 tsp ★ Soy sauce
- 1/2 tsp ★ Salt
- 2 tsp ★ Mirin
- 400 ml ★ Water
Steps to make Wakame Seaweed Chawanmushi (Egg Custard)
- 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.
- Beat the eggs in a bowl with a whisk. Add the Step 1 dashi stock, and mix.
- 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.
- 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.
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