Japanese Chicken Tsukune and Wakame Stew
Japanese Chicken Tsukune and Wakame Stew

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, japanese chicken tsukune and wakame stew. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Japanese Chicken Tsukune and Wakame Stew is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Japanese Chicken Tsukune and Wakame Stew is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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:
  1. Make ready or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
  2. Take – Tsukune –
  3. Get ground chicken (1/2 lb)
  4. Make ready sugar
  5. Make ready spring onion (negi) or onion, minced
  6. Make ready egg, beaten
  7. Prepare grated fresh ginger
  8. Get – Soup –
  9. Make ready Japanese soup stock/dashi
  10. Take sugar
  11. Make ready soy sauce
  12. Make ready sake
Instructions to make Japanese Chicken Tsukune and Wakame Stew:
  1. How to prepare wakame: If using fresh, pre-boiled wakame, simple rinse well and cut into smaller pieces.
  2. 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.
  3. 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.
  4. Prepare the soup stock by adding dashi, 2 Tablespoons sugar, 3 Tablespoons soy sauce and 2 Tablespoons sake into your cooking pot.
  5. 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.
  6. Make 1-inch/3 cm meatballs (about a Tablespoon each) until all chicken is used up.
  7. 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.
  8. Add the prepared wakame and cook until it's just heated.
  9. Divide the meatballs and wakame into bowls and pour over some of the soup. Serve and enjoy.

So that is going to wrap this up for this exceptional food japanese chicken tsukune and wakame stew recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!