How to Make Appetizing Japanese Chicken Tsukune and Wakame Stew

Japanese Chicken Tsukune and Wakame Stew.

You can cook Japanese Chicken Tsukune and Wakame Stew using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Japanese Chicken Tsukune and Wakame Stew

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

Japanese Chicken Tsukune and Wakame Stew instructions

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..