Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fiber-packed wakame chawan-mushi (steamed egg custard). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Reduce heat to a simmer, and place cups into the steamer. Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. With a lovely pale yellow and colorful toppings, it is as.

Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have fiber-packed wakame chawan-mushi (steamed egg custard) using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard):

1. Prepare 1 large egg
2. Make ready 10 grams Dried wakame
3. Take 200 ml Dashi stock
4. Take 1/2 tsp Salt
5. Take 1 tsp Usukuchi soy sauce
6. Get 1 to garnish Mitsuba
7. Prepare 1 tsp Mirin

This is why it has a very. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi's flavor comes mainly from Dashi.

Instructions to make Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard):

1. Beat the egg well. Add the dashi stock, soy sauce, mirin and salt and mix well. Then, strain.
2. Rehydrate the wakame a minute or so earlier than the usual soaking time so that it's still on the firm side.
3. Pour the egg mixture into ramekins or a heatproof container, add the wakame from Step 2, and cover with plastic wrap.
4. Pour water into the saucepan, enough to come halfway up the ramekins. Bring to a boil, then reduce to low heat. Add the Step 3 ramekins, cover with a lid, and steam for 10 minutes. Garnish with mitsuba to finish.

Chawan means tea cup and mushi means steam in Japanese. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Chawan Mushi is a much loved Japanese steamed egg custard. It is often homemade and also found in good restaurants where they are made in limited batches.

So that is going to wrap this up for this exceptional food fiber-packed wakame chawan-mushi (steamed egg custard) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!