Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard)
- 1 large egg
- 10 grams Dried wakame
- 200 ml Dashi stock
- 1/2 tsp Salt
- 1 tsp Usukuchi soy sauce
- 1 to garnish Mitsuba
- 1 tsp Mirin
- Beat the egg well.
- Add the dashi stock, soy sauce, mirin and salt and mix well.
- Then, strain.
- Rehydrate the wakame a minute or so earlier than the usual soaking time so that it's still on the firm side.
- Pour the egg mixture into ramekins or a heatproof container, add the wakame from Step 2, and cover with plastic wrap.
- 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.
egg, wakame, stock, salt, soy sauce, mirin
Taken from cookpad.com/us/recipes/157387-fiber-packed-wakame-chawan-mushi-steamed-egg-custard (may not work)