Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, hijiki & edamame tsukune (chicken patties). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really 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 favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Hijiki & Edamame Tsukune (Chicken Patties) is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have hijiki & edamame tsukune (chicken patties) using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Take 2 tsp dried hijiki seaweed
- Take 1 handful edamame
- Get 300 grams ground chicken
- Take 1 egg, S or M size
- Prepare 2 tsp soy sauce
- Take 1 tbsp katakuriko/potato starch
- Get Combined Flavoring Ingredients
- Get 2 Tbsp each soy sauce, cooking sake, and mirin
- Get 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.
Steps 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 is going to wrap this up for this special food hijiki & edamame tsukune (chicken patties) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
