Japanese Chicken Tsukune and Wakame Stew
Japanese Chicken Tsukune and Wakame Stew

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, japanese chicken tsukune and wakame stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Japanese Chicken Tsukune and Wakame Stew is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Japanese Chicken Tsukune and Wakame Stew is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook japanese chicken tsukune and wakame stew using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Chicken Tsukune and Wakame Stew:
  1. Make ready 100 g or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
  2. Get – Tsukune –
  3. Make ready 200 g ground chicken (1/2 lb)
  4. Take 1/2 Tbsp sugar
  5. Make ready 1/4 spring onion (negi) or onion, minced
  6. Prepare 1 egg, beaten
  7. Prepare 1 tsp grated fresh ginger
  8. Prepare – Soup –
  9. Get 2 cups Japanese soup stock/dashi
  10. Prepare 2 Tbsp sugar
  11. Get 3 Tbsp soy sauce
  12. Make ready 2 Tbsp sake
Instructions to make Japanese Chicken Tsukune and Wakame Stew:
  1. How to prepare wakame: If using fresh, pre-boiled wakame, simple rinse well and cut into smaller pieces.
  2. For dried wakame, add about 20 g to a medium bowl and cover with plenty of warm water. It seems like a tiny amount but it will triple or quadruple in size! Let soak for a few minutes until it's rehydrated. Drain well.
  3. For salted wakame, wash off the salt and place into a strainer or colander. Pour boiling water over the wakame then rinse with cold water and cut into smaller pieces.
  4. Prepare the soup stock by adding dashi, 2 Tablespoons sugar, 3 Tablespoons soy sauce and 2 Tablespoons sake into your cooking pot.
  5. Make the meatballs next. Mix together chicken, minced naganegi/onion, grated ginger, 1/2 Tablespoon sugar, 1/4 teaspoon salt and beaten egg. Mix well.
  6. Make 1-inch/3 cm meatballs (about a Tablespoon each) until all chicken is used up.
  7. Bring the soup to a boil and add the meatballs to the pot. Lower heat to a simmer and cook for about 5 minutes, turning them over after 2-3 minutes.
  8. Add the prepared wakame and cook until it's just heated.
  9. Divide the meatballs and wakame into bowls and pour over some of the soup. Serve and enjoy.

So that is going to wrap it up with this special food japanese chicken tsukune and wakame stew recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!