Japanese Chicken Tsukune and Wakame Stew.
Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, japanese chicken tsukune and wakame stew. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
Japanese Chicken Tsukune and Wakame Stew is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It's easy, it is quick, it tastes delicious. Japanese Chicken Tsukune and Wakame Stew is something that I have loved my whole life. They're fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook japanese chicken tsukune and wakame stew using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Chicken Tsukune and Wakame Stew:
- {Get 100 g of or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted).
- {Take of -- Tsukune --.
- {Make ready 200 g of ground chicken (1/2 lb).
- {Prepare 1/2 Tbsp of sugar.
- {Get 1/4 of spring onion (negi) or onion, minced.
- {Make ready 1 of egg, beaten.
- {Prepare 1 tsp of grated fresh ginger.
- {Prepare of -- Soup --.
- {Take 2 cups of Japanese soup stock/dashi.
- {Make ready 2 Tbsp of sugar.
- {Get 3 Tbsp of soy sauce.
- {Get 2 Tbsp of 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..
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