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We hope you got insight from reading it, now let’s go back to hijiki & edamame tsukune (chicken patties) recipe. You can cook hijiki & edamame tsukune (chicken patties) using 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Provide 2 tsp dried hijiki seaweed
- Use 1 handful edamame
- Get 300 grams ground chicken
- Provide 1 egg, S or M size
- Get 2 tsp soy sauce
- Use 1 tbsp katakuriko/potato starch
- Use Combined Flavoring Ingredients
- Prepare 2 Tbsp each soy sauce, cooking sake, and mirin
- Use 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!
It is rich in dietary fibre and essential minerals such According to Japanese folklore , hijiki aids health and beauty, and thick, black, lustrous hair is. Hijiki is a kind of seaweed used for Nimono (food cooked in seasoned broth), salads and Hijiki is usually black, short, thin sprouts, but long stems are also eaten sometimes. It is usually in dried form. 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.
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