Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, japanese chicken tsukune and wakame stew. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Japanese Chicken Tsukune and Wakame Stew is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Japanese Chicken Tsukune and Wakame Stew is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese chicken tsukune and wakame stew using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Japanese Chicken Tsukune and Wakame Stew:
- Make ready or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
- Make ready – Tsukune –
- Make ready ground chicken (1/2 lb)
- Take sugar
- Get spring onion (negi) or onion, minced
- Take egg, beaten
- Make ready grated fresh ginger
- Get – Soup –
- Prepare Japanese soup stock/dashi
- Get sugar
- Take soy sauce
- Take sake
Instructions to make Japanese Chicken Tsukune and Wakame Stew:
- How to prepare wakame: If using fresh, pre-boiled wakame, simple rinse well and cut into smaller pieces.
- For dried wakame, add about 20 g to a medium bowl and cover with plenty of warm water. It seems like a tiny amount but it will triple or quadruple in size! Let soak for a few minutes until it's rehydrated. Drain well.
- For salted wakame, wash off the salt and place into a strainer or colander. Pour boiling water over the wakame then rinse with cold water and cut into smaller pieces.
- Prepare the soup stock by adding dashi, 2 Tablespoons sugar, 3 Tablespoons soy sauce and 2 Tablespoons sake into your cooking pot.
- Make the meatballs next. Mix together chicken, minced naganegi/onion, grated ginger, 1/2 Tablespoon sugar, 1/4 teaspoon salt and beaten egg. Mix well.
- Make 1-inch/3 cm meatballs (about a Tablespoon each) until all chicken is used up.
- Bring the soup to a boil and add the meatballs to the pot. Lower heat to a simmer and cook for about 5 minutes, turning them over after 2-3 minutes.
- Add the prepared wakame and cook until it's just heated.
- Divide the meatballs and wakame into bowls and pour over some of the soup. Serve and enjoy.
So that is going to wrap it up with this exceptional food japanese chicken tsukune and wakame stew recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
