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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, fiber-packed wakame chawan-mushi (steamed egg custard). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) is something that I’ve loved my whole life. They’re nice and they look wonderful.

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. Pour the egg mixture into each cup until filled.

To get started with this recipe, we must prepare a few components. You can have fiber-packed wakame chawan-mushi (steamed egg custard) using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard):

1. Take 1 large egg
2. Take 10 grams Dried wakame
3. Take 200 ml Dashi stock
4. Get 1/2 tsp Salt
5. Take 1 tsp Usukuchi soy sauce
6. Prepare 1 to garnish Mitsuba
7. Make ready 1 tsp 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.

Instructions to make Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard):

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.

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. 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.

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