Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, wakame seaweed chawanmushi (egg custard). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Wakame Seaweed Chawanmushi (Egg Custard) is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Wakame Seaweed Chawanmushi (Egg Custard) is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook wakame seaweed chawanmushi (egg custard) using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wakame Seaweed Chawanmushi (Egg Custard):

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

Whisk eggs in a bowl until beaten but not frothy. Combine in broth, salt, seaweed, mushrooms and seafood or chicken. 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.

Instructions 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.

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. Dried wakame seaweed Handful of shredded spinach. Whisk eggs in a bowl until beaten but not frothy. Combine in broth, salt, seaweed, mushrooms and seafood or chicken.

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