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

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese chicken tsukune and wakame stew. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Japanese Chicken Tsukune and Wakame Stew is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Japanese Chicken Tsukune and Wakame Stew is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have japanese chicken tsukune and wakame stew using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Chicken Tsukune and Wakame Stew:
  1. Prepare 100 g or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
  2. Take – Tsukune –
  3. Take 200 g ground chicken (1/2 lb)
  4. Get 1/2 Tbsp sugar
  5. Take 1/4 spring onion (negi) or onion, minced
  6. Take 1 egg, beaten
  7. Get 1 tsp grated fresh ginger
  8. Take – Soup –
  9. Prepare 2 cups Japanese soup stock/dashi
  10. Make ready 2 Tbsp sugar
  11. Make ready 3 Tbsp soy sauce
  12. Make ready 2 Tbsp sake
Steps 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.

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