Recipe: Appetizing Wakame Seaweed Chawanmushi (Egg Custard)

recipe appetizing wakame seaweed chawanmushi egg custard

Wakame Seaweed Chawanmushi (Egg Custard). 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. 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.

Wakame Seaweed Chawanmushi (Egg Custard) Bring to a boil, then reduce to low heat. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You can have Wakame Seaweed Chawanmushi (Egg Custard) using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Wakame Seaweed Chawanmushi (Egg Custard)

  1. You need 3 of Eggs.
  2. Prepare 10 grams of Dried wakame seaweed.
  3. It’s 1 tsp of ★ Dashi stock granules.
  4. It’s 1 tsp of ★ Soy sauce.
  5. It’s 1/2 tsp of ★ Salt.
  6. Prepare 2 tsp of ★ Mirin.
  7. It’s 400 ml of ★ Water.

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. 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. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet.

Wakame Seaweed Chawanmushi (Egg Custard) 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..

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