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We hope you got insight from reading it, now let’s go back to japanese chicken tsukune and wakame stew recipe. To make japanese chicken tsukune and wakame stew you only need 12 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Japanese Chicken Tsukune and Wakame Stew:
- Prepare 100 g or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
- Get – Tsukune –
- Use 200 g ground chicken (1/2 lb)
- Provide 1/2 Tbsp sugar
- Provide 1/4 spring onion (negi) or onion, minced
- You need 1 egg, beaten
- Take 1 tsp grated fresh ginger
- Provide – Soup –
- Get 2 cups Japanese soup stock/dashi
- Get 2 Tbsp sugar
- You need 3 Tbsp soy sauce
- Take 2 Tbsp sake
Steps 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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