Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make 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 unique. This will be really delicious.

Find Deals on Japanese Wakame Seaweed in Baking Supplies on Amazon. Great recipe for Wakame Seaweed Chawanmushi (Egg Custard). I wanted to make chawanmushi since I had lots of eggs, but I only had wakame seaweed for the filling.

Wakame Seaweed Chawanmushi (Egg Custard) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Wakame Seaweed Chawanmushi (Egg Custard) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook 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):

1. Take 3 Eggs
2. Take 10 grams Dried wakame seaweed
3. Take 1 tsp ★ Dashi stock granules
4. Take 1 tsp ★ Soy sauce
5. Make ready 1/2 tsp ★ Salt
6. Get 2 tsp ★ Mirin
7. Take 400 ml ★ Water

Chawanmushi is relatively simple to make, so it is a home cooking dish, too. When you eat Chawanmushi at home, it is more like one of the side dishes rather than an appetizer. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. Allow the mixture to cool down and strain using a fine sieve.

Steps to make Wakame Seaweed Chawanmushi (Egg Custard):

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.

Add the eggs into the mixture and mix. This savory Japanese egg custard is the perfect comfort food for cold winter nights. Although the dish is traditionally made with gingko nuts and mitsuba, home cooks can toss in any of their favorite ingredients. In this recipe, I added shrimp and kamaboko, a. Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin.

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