Beat the egg well. Add the dashi stock, soy sauce, mirin and salt and mix well. Then, strain.
Rehydrate the wakame a minute or so earlier than the usual soaking time so that it's still on the firm side.
Pour the egg mixture into ramekins or a heatproof container, add the wakame from Step 2, and cover with plastic wrap.
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.
Story Behind this Recipe
I wanted to come up with a tasty recipe that included wakame seaweed.
・Mind that the plastic wrap doesn't come off. If you are worried, secure with an elastic band. ・ A tea strainer is handy to use when straining the egg mixture.