Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, wakame seaweed chawanmushi (egg custard). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Wakame Seaweed Chawanmushi (Egg Custard) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Wakame Seaweed Chawanmushi (Egg Custard) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have wakame seaweed chawanmushi (egg custard) using 7 ingredients and 4 steps. Here is how you can achieve that.

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

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

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.

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