Hijiki & Edamame Tsukune (Chicken Patties). Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries.
Hijiki is a black seaweed and it is supposed to look black and like tiny little nettles. It's delicious if you make it properly. I've had this hijiki (even sometimes make my mom make it for me just so I won't have to do it myself–she likes feeling needed) many times and it is especially delicious on a hot summer evening when you really don't. You can have Hijiki & Edamame Tsukune (Chicken Patties) using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Hijiki & Edamame Tsukune (Chicken Patties)
- Prepare 2 tsp of dried hijiki seaweed.
- You need 1 handful of edamame.
- You need 300 grams of ground chicken.
- Prepare 1 of egg, S or M size.
- You need 2 tsp of soy sauce.
- It’s 1 tbsp of katakuriko/potato starch.
- You need of Combined Flavoring Ingredients.
- It’s 2 Tbsp of each soy sauce, cooking sake, and mirin.
- It’s 1 Tbsp of sugar.
Hijiki has a wonderful texture, and is something I like to add to soups, salads, noodles, stirfries, and more. The iodine is especially good for those of us with low thyroid function. See recipes for Hijiki salad with mung bean sprouts and young sadine too. The health benefits of hijiki seaweed include its ability to improve the health of the digestive system, boost energy levels, strengthen bones, lower cholesterol, eliminate sleep disorders, balance hormonal activity, and improve metabolic efficiency.
Hijiki & Edamame Tsukune (Chicken Patties) step by step
- Rehydrate the dried hijiki. Run the frozen edamame under water to thaw. If boiling them, cooking them lightly makes for the best texture..
- Add the hijiki and edamame from Step 1, and the minced chicken, egg, soy sauce and katakuriko to a bowl..
- Knead together well. It should be soft..
- Add vegetable oil to a heated frying pan. Moisten your hands with water and form the mixture into bite-sized patties. Add them to the frying pan as you finish shaping them and cook both sides..
- Add the combined flavoring ingredients to the frying pan and reduce the sauce, while coating the tsukune..
Hijiki may sound like an exotic food that you've never tried before, but there is a good chance that you've consumed this beneficial sea. On this page you will find the solution to Hijiki or arame in a Japanese restaurant crossword clue crossword clue. If you have any other question or need extra help, please feel free to contact us or use the search box/calendar for any clue. Hijiki ( Hijiki photos) Hijiki is an uncommon kind of seaweed harvested mainly from seas off Japan and Korea. It is generally sold in dry and shredded form (short coarse strips) and is almost black in colour.
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