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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese chicken tsukune and wakame stew. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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

To begin with this particular recipe, we have to 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. Prepare 100 g or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
  2. Get – Tsukune –
  3. Take 200 g ground chicken (1/2 lb)
  4. Prepare 1/2 Tbsp sugar
  5. Make ready 1/4 spring onion (negi) or onion, minced
  6. Get 1 egg, beaten
  7. Make ready 1 tsp grated fresh ginger
  8. Get – Soup –
  9. Take 2 cups Japanese soup stock/dashi
  10. Prepare 2 Tbsp sugar
  11. Make ready 3 Tbsp soy sauce
  12. Prepare 2 Tbsp 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 with this exceptional food japanese chicken tsukune and wakame stew recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!