Hijiki & Edamame Tsukune (Chicken Patties). 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 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 Gohan is delicious rice dish that has been a part of the Japanese diet for many centuries. I am happy to share my special recipe for Hijiki Gohan. This translates to Hijiki Seaweed Rice. You can have Hijiki & Edamame Tsukune (Chicken Patties) using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Hijiki & Edamame Tsukune (Chicken Patties)
- You need 2 tsp of dried hijiki seaweed.
- Prepare 1 handful of edamame.
- You need 300 grams of ground chicken.
- Prepare 1 of egg, S or M size.
- You need 2 tsp of soy sauce.
- Prepare 1 tbsp of katakuriko/potato starch.
- It’s of Combined Flavoring Ingredients.
- Prepare 2 Tbsp of each soy sauce, cooking sake, and mirin.
- You need 1 Tbsp of sugar.
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. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn.
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!.
Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several. It must be soaked in water and rinsed before it can be used. During the reconstitution process, the seaweed increases in size up to five times. 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.