Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, hijiki & edamame tsukune (chicken patties). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Hijiki & Edamame Tsukune (Chicken Patties) is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Hijiki & Edamame Tsukune (Chicken Patties) is something which I have loved my entire life. They are fine and they look fantastic.
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 begin with this particular 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 it.
The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Prepare 2 tsp dried hijiki seaweed
- Take 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
- Take Combined Flavoring Ingredients
- Get 2 Tbsp each soy sauce, cooking sake, and mirin
- Take 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 is a black fibrous seaweed that grows along the coast of Korea, China, and Japan. This seaweed is most commonly used in Japanese dishes, and is a traditional part of the diet in this country.
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!
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. 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.
So that’s going to wrap this up with this exceptional food hijiki & edamame tsukune (chicken patties) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
