Hijiki & Edamame Tsukune (Chicken Patties)

Hijiki & Edamame Tsukune (Chicken Patties)

Tsukune with the delicious texture of edamame.
With hijiki for plenty of nutrients.

Ingredients: 3-4 servings

Dried hijiki seaweed
2 teaspoons (as desired)
as desired
☆Minced chicken
300 g
S or M size (S is easier to make the shapes with)
☆Soy sauce
2 teaspoons
1 tablespoon
Combined Flavoring Ingredients
Soy sauce, Cooking sake, Mirin
2 tablespoons each
1 tablespoon


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 ☆ ingredients 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 Step 3 into bite-sized patties. Add them to the frying pan as you make them and cook both sides.
5. Add the combined flavoring ingredients and reduce the sauce, while coating the tsukune.
6. And it's complete.

Story Behind this Recipe

I love edamame, so I tried adding them, and I ended up with tsukune with a delicious texture.