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Japanese Chicken Tsukune and Wakame Stew
Japanese Chicken Tsukune and Wakame Stew

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The ingredients needed to prepare Japanese Chicken Tsukune and Wakame Stew:
  1. Provide 100 g or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
  2. Take – Tsukune –
  3. Use 200 g ground chicken (1/2 lb)
  4. Use 1/2 Tbsp sugar
  5. Take 1/4 spring onion (negi) or onion, minced
  6. Use 1 egg, beaten
  7. Take 1 tsp grated fresh ginger
  8. Use – Soup –
  9. You need 2 cups Japanese soup stock/dashi
  10. Provide 2 Tbsp sugar
  11. Get 3 Tbsp soy sauce
  12. Use 2 Tbsp sake
Steps 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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