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The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Provide 2 tsp dried hijiki seaweed
- Use 1 handful edamame
- Prepare 300 grams ground chicken
- You need 1 egg, S or M size
- Prepare 2 tsp soy sauce
- You need 1 tbsp katakuriko/potato starch
- You need Combined Flavoring Ingredients
- Get 2 Tbsp each soy sauce, cooking sake, and mirin
- Prepare 1 Tbsp sugar
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 Seaweed Salad can be made ahead of time and served as a side. 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: Hijiki is quite similar to arame in the sense it is bold in flavour, with anise-like undertones. Hijiki is quite durable and can be used. Find hijiki stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
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