Easiest Way to Prepare Quick Japanese Chicken Tsukune and Wakame Stew

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, japanese chicken tsukune and wakame stew. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Japanese Chicken Tsukune and Wakame Stew is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Japanese Chicken Tsukune and Wakame Stew is something which I’ve loved my entire life. They are fine and they look fantastic.

How to prepare wakame: If using fresh, pre-boiled wakame, simple rinse well and cut into smaller pieces. It seems like a tiny amount but it will triple or quadruple in size! Let soak for a few minutes until it's rehydrated. Tsukune is a great appetizer as well as a main dish for everyday dinners.

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

The ingredients needed to make Japanese Chicken Tsukune and Wakame Stew:

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

Traditionally made into small meatballs, sometimes boiled first, I baked mine before skewering and finished the skewers off on a flat grill. Basted with a seasoned Teriyaki Sauce. When the meat is cooked, pour the teriyaki sauce and cook until the sauce is almost gone, turning them over once or twice. Glaze the meatballs with the thickened teriyaki sauce while the sauce is hot.

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.

When the meat is cooked, pour the teriyaki sauce and cook until the sauce is almost gone, turning them over once or twice. Glaze the meatballs with the thickened teriyaki sauce while the sauce is hot. Make them in an oven or on the grill! Tsukune is usually seasoned with salt or sweet soy sauce - yakitori "tare". Ingredients for "tare" are similar to teriyaki sauce, but "tare" is much thicker and saltier.

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