Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hijiki & edamame tsukune (chicken patties). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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 (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 & Edamame Tsukune (Chicken Patties) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Hijiki & Edamame Tsukune (Chicken Patties) is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook hijiki & edamame tsukune (chicken patties) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Hijiki & Edamame Tsukune (Chicken Patties):
- Prepare 2 tsp dried hijiki seaweed
- Make ready 1 handful edamame
- Take 300 grams ground chicken
- Take 1 egg, S or M size
- Prepare 2 tsp soy sauce
- Get 1 tbsp katakuriko/potato starch
- Prepare Combined Flavoring Ingredients
- Prepare 2 Tbsp each soy sauce, cooking sake, and mirin
- Take 1 Tbsp sugar
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 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: 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. This video will show you how to make Hijiki no Nimono. Hijiki is a type of seaweed that is tasty and very nutritious! Most common edible #algae are #wakame #nori #hijiki #kelp sea moss #spirulina #chlorella, #agar-agar & sea-grapes.
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