Hijiki & Edamame Tsukune (Chicken Patties). Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries.
The health benefits of hijiki seaweed include its ability to improve the health of the digestive system, boost energy levels, strengthen bones, lower cholesterol, eliminate sleep disorders, balance hormonal activity, and improve metabolic efficiency. Hijiki may sound like an exotic food that you’ve never tried before, but there is a good chance that you’ve consumed this beneficial sea. Hijiki is a black seaweed and it is supposed to look black and like tiny little nettles. 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)
- It’s 2 tsp of dried hijiki seaweed.
- Prepare 1 handful of edamame.
- Prepare 300 grams of ground chicken.
- You need 1 of egg, S or M size.
- It’s 2 tsp of soy sauce.
- Prepare 1 tbsp of katakuriko/potato starch.
- Prepare of Combined Flavoring Ingredients.
- You need 2 Tbsp of each soy sauce, cooking sake, and mirin.
- Prepare 1 Tbsp of sugar.
It’s delicious if you make it properly. I’ve had this hijiki (even sometimes make my mom make it for me just so I won’t have to do it myself–she likes feeling needed) many times and it is especially delicious on a hot summer evening when you really don’t. Hijiki seaweed is naturally green or brown in color when it’s hand-harvested by fishermen and divers in the wild. Before being packaged, it is boiled and then dried, and this process turns hijiki black.
Hijiki & Edamame Tsukune (Chicken Patties) instructions
- 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 No Nimono is also one of the healthiest foods among Japanese food. Hijiki is a type of seaweed and is very nutritious. It is full of nutrients like fiber, vitamins and minerals, especially having a lot of iron. If you are concerned about healthy eating, Hijiki may be the super vegetable (from the ocean) you are looking for. ‘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.