Japanese Chicken Tsukune and Wakame Stew.
You can have Japanese Chicken Tsukune and Wakame Stew using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Japanese Chicken Tsukune and Wakame Stew
- It's 100 g of or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted).
- It's of -- Tsukune --.
- It's 200 g of ground chicken (1/2 lb).
- It's 1/2 Tbsp of sugar.
- You need 1/4 of spring onion (negi) or onion, minced.
- You need 1 of egg, beaten.
- You need 1 tsp of grated fresh ginger.
- It's of -- Soup --.
- You need 2 cups of Japanese soup stock/dashi.
- You need 2 Tbsp of sugar.
- It's 3 Tbsp of soy sauce.
- It's 2 Tbsp of sake.
Japanese Chicken Tsukune and Wakame Stew instructions
- 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..
