Hijiki & Edamame Tsukune (Chicken Patties)

Ingredients

• 2 tsp dried hijiki seaweed
• 1 handful edamame
• 300 grams ground chicken
• 1 egg
• S or M size
• 2 tsp soy sauce
• 1 tbsp katakuriko/potato starch
• 2 Tbsp each soy sauce
• cooking sake
• and mirin
• 1 Tbsp sugar

Instructions

1. Rehydrate the dried hijiki.
2. Run the frozen edamame under water to thaw.
3. If boiling them, cooking them lightly makes for the best texture.
4. Add the hijiki and edamame from Step 1, and the minced chicken, egg, soy sauce and katakuriko to a bowl.
5. Knead together well.
6. It should be soft.
7. Add vegetable oil to a heated frying pan.
8. Moisten your hands with water and form the mixture into bite-sized patties.
9. Add them to the frying pan as you finish shaping them and cook both sides.
10. Add the combined flavoring ingredients to the frying pan and reduce the sauce, while coating the tsukune.
11. Enjoy!