Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, hijiki & edamame tsukune (chicken patties). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hijiki may sound like an exotic food that you've never tried before, but there is a good chance that Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull. Hijiki is a black fibrous seaweed that grows along the coast of Korea, China, and Japan. This seaweed is most commonly used in Japanese dishes, and is a traditional part of the diet in this country.
Hijiki & Edamame Tsukune (Chicken Patties) is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Hijiki & Edamame Tsukune (Chicken Patties) is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have hijiki & edamame tsukune (chicken patties) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Get 2 tsp dried hijiki seaweed
- Get 1 handful edamame
- Take 300 grams ground chicken
- Prepare 1 egg, S or M size
- Prepare 2 tsp soy sauce
- Prepare 1 tbsp katakuriko/potato starch
- Prepare Combined Flavoring Ingredients
- Prepare 2 Tbsp each soy sauce, cooking sake, and mirin
- Make ready 1 Tbsp sugar
A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. Hijiki is a sea algae, a seaweed that is found most often in the waters of Japan, Korea, and China. It is considered a superfood for its high nutrient. Hijiki Seaweed Salad can be made ahead of time and served as a side.
Instructions to make Hijiki & Edamame Tsukune (Chicken Patties):
- Rehydrate the dried hijiki. Run the frozen edamame under water to thaw. If boiling them, cooking them lightly makes for the best texture.
- Add the hijiki and edamame from Step 1, and the minced chicken, egg, soy sauce and katakuriko to a bowl.
- Knead together well. It should be soft.
- Add vegetable oil to a heated frying pan. Moisten your hands with water and form the mixture into bite-sized patties. Add them to the frying pan as you finish shaping them and cook both sides.
- Add the combined flavoring ingredients to the frying pan and reduce the sauce, while coating the tsukune.
- Enjoy!
It is also a popular food to I had been debating in my head whether or not I should post the hijiki dish because of the facts which I. Hijiki is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. It is a traditional food and has been a part of a balanced diet in Japan for centuries. Hijiki is known to be rich in dietary fibre and essential minerals such as calcium, iron and magnesium. A wide variety of hijiki seaweed options are available to you, such as drying process, variety, and processing type.
So that’s going to wrap it up with this special food hijiki & edamame tsukune (chicken patties) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
