Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, wakame seaweed chawanmushi (egg custard). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Wakame Seaweed Chawanmushi (Egg Custard) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Wakame Seaweed Chawanmushi (Egg Custard) is something that I have loved my whole life.
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. Rehydrate the wakame a minute or so earlier than the usual soaking time so that it's still on the firm side.
To get started 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 can achieve that.
The ingredients needed to make Wakame Seaweed Chawanmushi (Egg Custard):
- Take 3 Eggs
- Prepare 10 grams Dried wakame seaweed
- Prepare 1 tsp ★ Dashi stock granules
- Prepare 1 tsp ★ Soy sauce
- Get 1/2 tsp ★ Salt
- Get 2 tsp ★ Mirin
- Make ready 400 ml ★ 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.
Steps 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 microwave for 2 minutes at 600 W.
- Beat the eggs in a bowl with a whisk. Add the Step 1 dashi stock, and mix.
- 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.
- 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.
Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or… Continue Reading → Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. Cucumber and Wakame Seaweed Sunomono Recipe Cucumber and Wakame Seaweed Sunomono is a very refreshing side dish.
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