Recipe: Delicious Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard)

Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard). Japanese steamed egg custard served in a cup, ingredients include chicken, ginkgo nut, fish cake, shimeji and shiitake The egg custard is steamed in a dainty little tea cup and often served as a cold or hot appetizer. With a lovely pale yellow and colorful toppings, it is as. Odamaki-mushi (Egg Custard with Udon Noodles) Recipe 小田巻き蒸し（うどん入り茶碗蒸し） 作り方 レシピ. • Customise Your Own Perfect Chawanmushi Japanese Steamed Egg with this Super Easy Recipe at Home 茶碗蒸.

It's steamed in a cup and drizzled with a savory sauce made of dashi, mirin and soy sauce. My version is a little different as you can tell by the ingredients. Chawan means tea cup and mushi means steam in Japanese. You can have Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard)

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

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. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal Japanese restaurants in Japan. "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi's flavor comes mainly from Dashi.

Fiber-Packed Wakame Chawan-Mushi (Steamed Egg Custard) step by step

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..

Chawanmushi (茶碗蒸,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan (refer wiki). The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as sliced chicken breast, shitake mushrooms. Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup. Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices.