Wakame Seaweed Chawanmushi (Egg Custard) – a delicious recipe with Eggs, granules, Soy sauce, Salt, Mirin, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rehydrate the dried wakame seaweed in plenty of water, then drain.
2
Add the ingredients to a heatproof dish, and microwave for 2 minutes at 600 W.
3
Beat the eggs in a bowl with a whisk.
4
Add the Step 1 dashi stock, and mix.
5
Place small bowls in a pot, then evenly put the wakame seaweed and pour the egg mixture from Step 2 into them.
6
Fill the pot with water (not listed) until it covers the bottom 1/3 of the small bowls.
7
Put on a small lid that sits right on top of the small bowls (otoshibuta) and cover with a lid.
8
Turn on the heat to high.
9
When the water starts to boil, turn down the heat to low, and cook for 3 minutes.
10
Turn off the heat, and leave them for about 10 minutes in residual heat so the egg mixture will harden.
11
Then they're done.
108
kcal
Calories
8
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 Eggs, 10 grams Dried wakame seaweed, 1 tsp Dashi stock granules, 1 tsp Soy sauce, and more.
Yes, Wakame Seaweed Chawanmushi (Egg Custard) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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