Wakame Seaweed Chawanmushi (Egg Custard).
Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, wakame seaweed chawanmushi (egg custard). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Wakame Seaweed Chawanmushi (Egg Custard) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it's fast, it tastes delicious. Wakame Seaweed Chawanmushi (Egg Custard) is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have wakame seaweed chawanmushi (egg custard) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Wakame Seaweed Chawanmushi (Egg Custard):
- {Prepare 3 of Eggs.
- {Make ready 10 grams of Dried wakame seaweed.
- {Make ready 1 tsp of ★ Dashi stock granules.
- {Get 1 tsp of ★ Soy sauce.
- {Take 1/2 tsp of ★ Salt.
- {Get 2 tsp of ★ Mirin.
- {Prepare 400 ml of ★ 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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