Recipe: Delicious Hijiki & Edamame Tsukune (Chicken Patties)

Hijiki & Edamame Tsukune (Chicken Patties). Fill Your Cart With Color Today! Buy Groceries at Amazon & Save. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn.

Hijiki & Edamame Tsukune (Chicken Patties) It is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. Hijiki has a wonderful texture, and is something I like to add to soups, salads, noodles, stirfries, and more. The iodine is especially good for those of us with low thyroid function. You can cook Hijiki & Edamame Tsukune (Chicken Patties) using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Hijiki & Edamame Tsukune (Chicken Patties)

  1. Prepare 2 tsp of dried hijiki seaweed.
  2. Prepare 1 handful of edamame.
  3. It’s 300 grams of ground chicken.
  4. It’s 1 of egg, S or M size.
  5. You need 2 tsp of soy sauce.
  6. You need 1 tbsp of katakuriko/potato starch.
  7. It’s of Combined Flavoring Ingredients.
  8. It’s 2 Tbsp of each soy sauce, cooking sake, and mirin.
  9. You need 1 Tbsp of sugar.

Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull green when cultivated or collected in the wild. It grows on the coastlines on Japan, China, and Korea, and has become a staple variety of seaweed in many cultural dishes. Perfect for your next Japanese dish. Hijiki (Sargassum fusiforme) is a marine algae and edible seaweed, harvested at low tide for a few months out of the year.

Hijiki & Edamame Tsukune (Chicken Patties) instructions

  1. Rehydrate the dried hijiki. Run the frozen edamame under water to thaw. If boiling them, cooking them lightly makes for the best texture..
  2. Add the hijiki and edamame from Step 1, and the minced chicken, egg, soy sauce and katakuriko to a bowl..
  3. Knead together well. It should be soft..
  4. 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..
  5. Add the combined flavoring ingredients to the frying pan and reduce the sauce, while coating the tsukune..
  6. Enjoy!.

Hijiki has been a part of Japanese, Chinese, and Korean cuisine for centuries and is prized for its uniquely earthy flavor. Hijiki is a fairly tall, slender woman with narrow bean-shaped eyes, thin eyebrows, and lipstick. 'Hijiki' is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. Hijiki is green to brown in color, which is found in wild, and hijiki is from brown seaweed/algae family.

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