Rehydrate the dried hijiki. Run the frozen edamame under water to thaw. If boiling them, cooking them lightly makes for the best texture.
Add the hijiki and edamame from Step 1, and the ☆ ingredients to a bowl.
Knead together well. It should be soft.
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.
Add the combined flavoring ingredients and reduce the sauce, while coating the tsukune.
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.
Since the patty batter will be very soft, moisten your hands with water to easier make the patty shapes. You can also use two spoons to shape them while putting them into the frying pan, which keeps your hands clean. If it loses shape upon being put in the frying pan, please use a spoon to reshape it.