Wakame Seaweed Chawanmushi (Egg Custard). Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an. Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet.

When you eat Chawanmushi at home, it is more. The savoury egg custard in this simple Fish Chawanmushi has a great flavour even without using dashi stock. Red-skin of the fish looks great. You can have Wakame Seaweed Chawanmushi (Egg Custard) using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Wakame Seaweed Chawanmushi (Egg Custard)

Prepare 3 of Eggs.
It's 10 grams of Dried wakame seaweed.
It's 1 tsp of ★ Dashi stock granules.
It's 1 tsp of ★ Soy sauce.
You need 1/2 tsp of ★ Salt.
You need 2 tsp of ★ Mirin.
It's 400 ml of ★ Water.

I once made Fish Chawanmushi with ocean perch but each piece of fish was a bit too firm to match with the delicate soft egg custard. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns, kamaboko, mushrooms, and mitsuba. Chawanmushi is a Japanese hot appetizer.

Wakame Seaweed Chawanmushi (Egg Custard) instructions

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

It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. Chawan means tea cup and mushi means steam in Japanese. The egg mixture is literally steamed in tea cups or like in my The high heat will cause the egg custard to boil and then creating bubbles and uneven surface This chawan mushi recipe is a keeper forever and ever. We are making Odamakimushi, a savory egg custard cup called chawanmushi with udon noodles.