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

1. 1

   Beat the egg well.

2. 2

   Add the dashi stock, soy sauce, mirin and salt and mix well.

3. 3

   Then, strain.

4. 4

   Rehydrate the wakame a minute or so earlier than the usual soaking time so that it's still on the firm side.

5. 5

   Pour the egg mixture into ramekins or a heatproof container, add the wakame from Step 2, and cover with plastic wrap.

6. 6

   Pour water into the saucepan, enough to come halfway up the ramekins.

7. 7

   Bring to a boil, then reduce to low heat.

8. 8

   Add the Step 3 ramekins, cover with a lid, and steam for 10 minutes.

9. 9

   Garnish with mitsuba to finish.

* Per serving · 4 servings · Values may vary.

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