Wakame Seaweed Chawanmushi (Egg Custard).
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, wakame seaweed chawanmushi (egg custard). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Wakame Seaweed Chawanmushi (Egg Custard) is one of the most well liked of recent trending meals on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Wakame Seaweed Chawanmushi (Egg Custard) is something that I've loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have wakame seaweed chawanmushi (egg custard) using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Wakame Seaweed Chawanmushi (Egg Custard):
- {Get 3 of Eggs.
- {Prepare 10 grams of Dried wakame seaweed.
- {Get 1 tsp of ★ Dashi stock granules.
- {Get 1 tsp of ★ Soy sauce.
- {Get 1/2 tsp of ★ Salt.
- {Make ready 2 tsp of ★ Mirin.
- {Get 400 ml of ★ Water.
Instructions 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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