Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, hijiki & edamame tsukune (chicken patties). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Hijiki & Edamame Tsukune (Chicken Patties) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Hijiki & Edamame Tsukune (Chicken Patties) is something which I’ve loved my entire life.
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.
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 can achieve it.
The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Make ready 2 tsp dried hijiki seaweed
- Get 1 handful edamame
- Take 300 grams ground chicken
- Take 1 egg, S or M size
- Prepare 2 tsp soy sauce
- Prepare 1 tbsp katakuriko/potato starch
- Get Combined Flavoring Ingredients
- Take 2 Tbsp each soy sauce, cooking sake, and mirin
- Get 1 Tbsp sugar
Hijiki has been a part of the Japanese diet for centuries. 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 Seaweed Salad (Hijiki No Nimono) ひじきの煮物. A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious.
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!
Find hijiki stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. 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. A wide variety of hijiki options are available to you, such as variety, style.
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