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

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

Make a fibre-packed and smooth chawan-mushi (steamed egg custard) in the microwave.

Ingredients: 2 servings

Large egg
Dried wakame
10 g
Dashi stock
200 ml
1/2 teaspoon
Usukuchi soy sauce
1 teaspoon
to garnish
1 teaspoon


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.

Story Behind this Recipe

I wanted to come up with a tasty recipe that included wakame seaweed.