Hijiki & Edamame Tsukune (Chicken Patties)

Name: Hijiki & Edamame Tsukune (Chicken Patties)
Total time: 900 s
Yield: 3 servings
Cuisine: American
Ingredients: 2 tsp dried hijiki seaweed; 1 handful edamame; 300 grams ground chicken; 1 egg, small or medium size; 2 tsp soy sauce; 1 tbsp katakuriko/potato starch; 2 Tbsp each soy sauce, cooking sake, and mirin; 1 Tbsp sugar

cookpad.japan @cookpad_jp

I love edamame so I tried adding them to tsukune (chicken patties) and ended up with a delicious texture.

Since the patty batter will be very soft, moisten your hands with water to make it easier to shape the patties. You can also use two spoons to shape them and put them into the frying pan, which keeps your hands clean. If they lose shape when you put them in the frying pan, use a spoon to reshape it.

Yields 3-4 servings. (Recipe by Boido)

I love edamame so I tried adding them to tsukune (chicken patties) and ended up with a delicious texture.

Yields 3-4 servings. (Recipe by Boido)

cookpad.japan @cookpad_jp

I love edamame so I tried adding them to tsukune (chicken patties) and ended up with a delicious texture.

Yields 3-4 servings. (Recipe by Boido)

I love edamame so I tried adding them to tsukune (chicken patties) and ended up with a delicious texture.

Yields 3-4 servings. (Recipe by Boido)

Saved

Ingredients

15 mins

3 servings

2 tspdried hijiki seaweed
1 handfuledamame
300 gramsground chicken
1egg, small or medium size
2 tspsoy sauce
1 tbspkatakuriko/potato starch
Combined Flavoring Ingredients
2 Tbspeach soy sauce, cooking sake, and mirin
1 Tbspsugar

Saved

Steps

15 mins

1

Rehydrate the dried hijiki. Run the frozen edamame under water to thaw. If boiling them, cooking them lightly makes for the best texture.
2

Add the hijiki and edamame from Step 1, and the minced chicken, egg, soy sauce and katakuriko to a bowl.
3

Knead together well. It should be soft.
4

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.
5

Add the combined flavoring ingredients to the frying pan and reduce the sauce, while coating the tsukune.
6

Enjoy!