Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, hijiki & edamame tsukune (chicken patties). It is one of my favorites. This time, I will 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 healthy seaweed especially popular in Japanese cuisine. The versatile ingredient can be used in many different dishes, and also contains a large number of vitamins, minerals, and health benefits.
Hijiki & Edamame Tsukune (Chicken Patties) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Hijiki & Edamame Tsukune (Chicken Patties) is something that I’ve loved my entire life.
To begin with this recipe, we have to first 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
- Make ready 1 handful edamame
- Take 300 grams ground chicken
- Make ready 1 egg, S or M size
- Take 2 tsp soy sauce
- Prepare 1 tbsp katakuriko/potato starch
- Get Combined Flavoring Ingredients
- Take 2 Tbsp each soy sauce, cooking sake, and mirin
- Take 1 Tbsp sugar
A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. A wide variety of hijiki options are available to you, such as variety, style. Hijiki comes in two forms mostly: regular hijiki, which is rather twig-like in dried form, and me hijiki There is just one caveat about hijiki. Four countries have issued warnings, but no outright bans, for.
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!
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. 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.
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