Japanese Chicken Tsukune and Wakame Stew. Great recipe for Japanese Chicken Tsukune and Wakame Stew. This is a local recipe from the Shonan area of Japan, specifically from Kamakura, where wakame seaweed is harvested from the ocean in the spring. The Japanese name is "wakame to tsukune no nimono" (わかめとつくねの煮物).
Drizzled with sweet soy sauce, these Japanese chicken meatball skewers are absolutely delicious.
They are best on the grill but you can bake them in the oven too.
Ground chicken is the main ingredient for Tsukune.
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You can have Japanese Chicken Tsukune and Wakame Stew using 12 ingredients or scant. Here is how you cook that.
Ingredients of Japanese Chicken Tsukune and Wakame Stew
- You need 100 g of or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted).
- You need of -- Tsukune --.
- Provide 200 g of ground chicken (1/2 lb).
- Provide 1/2 Tbsp of sugar.
- You need 1/4 of spring onion (negi) or onion, minced.
- Prepare 1 of egg, beaten.
- You need 1 tsp of grated fresh ginger.
- Provide of -- Soup --.
- Prepare 2 cups of Japanese soup stock/dashi.
- Prepare 2 Tbsp of sugar.
- Provide 3 Tbsp of soy sauce.
- You need 2 Tbsp of sake.
Because of the soft texture, it is a popular item for children. Raw ground chicken is much softer than ground beef or pork, and it is a little hard to handle. Umani--Japanese Stew with Vegetables with Chicken Umani is a Japanese stew with meat. Umani contains an array of Japanese root vegetables simmered with pieces of chicken in a savory & sweet broth, which I had to look up because I didn't know exactly what umani was.
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Japanese Chicken Tsukune and Wakame Stew guidance
- 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..
Ground chicken is packed with flavor from green onions, miso, ginger, seaweed, sake, soy sauce, sugar, and paprika. Tsukune, a type of yakitori, is a lightly seasoned Japanese chicken sausage which is grilled and glazed with a sweet and savory taré. Recipe In most parts of the world, chicken consists of either dark meat or light, but in Japan each bird is dissected into dozens of unique cuts, each with a unique texture, appearance and flavor. A Japanese food blog with hundreds of authentic home-cook recipes. Detailed step-by-step photos, easy to follow instructions, and YouTube videos to show you how to cook Japanese food at home.
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Instructions make Japanese Chicken Tsukune and Wakame Stew order get results that are perfect
- Selection the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the content of the nutrition is still very good.
- Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
- How to make Japanese Chicken Tsukune and Wakame Stew, which includes which ingredients must be processed first and which ones are processed later and when to add spices. This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.
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Already know the things you need to consider when cooking Japanese Chicken Tsukune and Wakame Stew? Try to use and choose the right food ingredients and follow the steps in cooking properly. good luck...!!!
Ground chicken is packed with flavor from green onions, miso, ginger, seaweed, sake, soy sauce, sugar, and paprika. Tsukune, a type of yakitori, is a lightly seasoned Japanese chicken sausage which is grilled and glazed with a sweet and savory taré. Recipe In most parts of the world, chicken consists of either dark meat or light, but in Japan each bird is dissected into dozens of unique cuts, each with a unique texture, appearance and flavor. A Japanese food blog with hundreds of authentic home-cook recipes. Detailed step-by-step photos, easy to follow instructions, and YouTube videos to show you how to cook Japanese food at home.