Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, hijiki & edamame tsukune (chicken patties). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Hijiki & Edamame Tsukune (Chicken Patties) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Hijiki & Edamame Tsukune (Chicken Patties) is something that I’ve loved my entire life. They are fine and they look wonderful.
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. 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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook hijiki & edamame tsukune (chicken patties) using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Make ready 2 tsp dried hijiki seaweed
- Get 1 handful edamame
- Get 300 grams ground chicken
- Get 1 egg, S or M size
- Take 2 tsp soy sauce
- Make ready 1 tbsp katakuriko/potato starch
- Make ready Combined Flavoring Ingredients
- Take 2 Tbsp each soy sauce, cooking sake, and mirin
- Take 1 Tbsp sugar
This seaweed is most commonly used in Japanese dishes, and is a traditional part of the diet in this country. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several. 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.
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!
It is usually in dried form. 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 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.
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