Wakame Seaweed Chawanmushi (Egg Custard)

1. 1

   Rehydrate the dried wakame seaweed in plenty of water, then drain.

2. 2

   Add the ingredients to a heatproof dish, and microwave for 2 minutes at 600 W.

3. 3

   Beat the eggs in a bowl with a whisk.

4. 4

   Add the Step 1 dashi stock, and mix.

5. 5

   Place small bowls in a pot, then evenly put the wakame seaweed and pour the egg mixture from Step 2 into them.

6. 6

   Fill the pot with water (not listed) until it covers the bottom 1/3 of the small bowls.

7. 7

   Put on a small lid that sits right on top of the small bowls (otoshibuta) and cover with a lid.

8. 8

   Turn on the heat to high.

9. 9

   When the water starts to boil, turn down the heat to low, and cook for 3 minutes.

10. 10

    Turn off the heat, and leave them for about 10 minutes in residual heat so the egg mixture will harden.

11. 11

    Then they're done.

* Per serving · 4 servings · Values may vary.