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

1. Beat the egg well.
2. Add the dashi stock, soy sauce, mirin and salt and mix well.
3. Then, strain.
4. Rehydrate the wakame a minute or so earlier than the usual soaking time so that it's still on the firm side.
5. Pour the egg mixture into ramekins or a heatproof container, add the wakame from Step 2, and cover with plastic wrap.
6. Pour water into the saucepan, enough to come halfway up the ramekins.
7. Bring to a boil, then reduce to low heat.
8. Add the Step 3 ramekins, cover with a lid, and steam for 10 minutes.
9. 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)