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). 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.
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). 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.
Open in Cookpad AppSteps
- 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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