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Wakame Seaweed Chawanmushi (egg Custard) Recipe

Wakame Seaweed Chawanmushi (Egg Custard) Recipe
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Serving : 5
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Prepare the ingredients before making Wakame Seaweed Chawanmushi (Egg Custard) in your home. Then, follow these steps below to serve Wakame Seaweed Chawanmushi (Egg Custard) for your family or friends.

Ingredients: Wakame Seaweed Chawanmushi (Egg Custard)

  • 3 Eggs
  • 10 grams Dried wakame seaweed
  • 1 tsp ★ Dashi stock granules
  • 1 tsp ★ Soy sauce
  • 1/2 tsp ★ Salt
  • 2 tsp ★ Mirin
  • 400 ml ★ Water

How to Make Wakame Seaweed Chawanmushi (Egg Custard)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Wakame Seaweed Chawanmushi (Egg Custard) in your home by yourself.

    Step 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.
  • Step 2
  • Beat the eggs in a bowl with a whisk. Add the Step 1 dashi stock, and mix.
  • Step 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.
  • Step 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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