Wakame Seaweed Chawanmushi (Egg Custard)

Name: Wakame Seaweed Chawanmushi (Egg Custard)
Yield: 5 servings
Ingredients: 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

cookpad.japan @cookpad_jp

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

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Ingredients

5 servings

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

Cooking 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.