Recipe: Appetizing Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard)

recipe appetizing fiber packed wakame chawan mushi steamed egg custard

Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard). Pour water into the saucepan, enough to come halfway up the ramekins. Bring to a boil, then reduce to low heat. Divide the mushroom and chicken evenly between two small tea cups.

Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) It's an egg-based, custardy type of dish with toppings hidden inside. If you're using something bigger you may have to adjust the quantities and cooking time. Chawanmushi is a Japanese hot appetizer. You can have Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard)

  1. Prepare 1 large of egg.
  2. You need 10 grams of Dried wakame.
  3. You need 200 ml of Dashi stock.
  4. Prepare 1/2 tsp of Salt.
  5. Prepare 1 tsp of Usukuchi soy sauce.
  6. It’s 1 of to garnish Mitsuba.
  7. It’s 1 tsp of Mirin.

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 or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants. From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but has since been perfected by Japanese chefs.

Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) instructions

  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..

Marinate chicken with soy sauce and sake and set aside. Marinate shrimps with salt and sake and set aside. Mix egg, dashi, salt and soya sauce. Place chicken, shrimp, dry mushroom, ginko nuts, fish cake in the individual cups. Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) Chawan-mushi is steamed egg custard in a cup.

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