Recipe of Super Quick Homemade Japanese Chicken Tsukune and Wakame Stew

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Japanese Chicken Tsukune and Wakame Stew. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese Chicken Tsukune and Wakame Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Chicken Tsukune and Wakame Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Chicken Tsukune and Wakame Stew is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese Chicken Tsukune and Wakame Stew estimated approx 30 mins.

To begin with this particular recipe, we have to prepare a few components. You can cook Japanese Chicken Tsukune and Wakame Stew using 12 ingredients and 9 steps. Here is how you cook it.

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). Tsukune are basically chicken meatballs and here they're cooked in a sweet and soy sauce-y Japanese broth along with wakame. If you're a fan of wakame and "nimono", then I think you'll enjoy this! Can be cooked with fresh, dried or salted wakame. See steps 1-3 on how to prepare each for cooking.

Ingredients and spices that need to be Get to make Japanese Chicken Tsukune and Wakame Stew:

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

Instructions to make 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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So that's going to wrap this up for this exceptional food How to Prepare Award-winning Japanese Chicken Tsukune and Wakame Stew. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!