Recipe of Any-night-of-the-week Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard)

Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Favorite Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) using 7 ingredients and 4 steps. Here is how you cook that.

I wanted to come up with a tasty recipe that included wakame seaweed. ・Mind that the plastic wrap doesn't come off. If you are worried, secure with an elastic band. ・ A tea strainer is handy to use when straining the egg mixture. Recipe by Fuukasan

Ingredients and spices that need to be Get to make Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard):

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

Steps to make 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.

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So that is going to wrap this up for this exceptional food Step-by-Step Guide to Make Speedy Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard). Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!