Ingredients :
- 100 g or a handful of fresh, pre-boiled wakame (or about 20 g dried, or 1/3 cup salted)
- -- Tsukune --
- 200 g ground chicken (1/2 lb)
- 1/2 Tbsp sugar
- 1/4 spring onion (negi) or onion, minced
- 1 egg, beaten
- 1 tsp grated fresh ginger
- -- Soup --
- 2 cups Japanese soup stock/dashi
- 2 Tbsp sugar
- 3 Tbsp soy sauce
- 2 Tbsp sake
Method :
- How to prepare wakame: If using fresh, pre-boiled wakame, simple rinse well and cut into smaller pieces.
- 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.
- 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.
- Prepare the soup stock by adding dashi, 2 Tablespoons sugar, 3 Tablespoons soy sauce and 2 Tablespoons sake into your cooking pot.
- 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.
- Make 1-inch/3 cm meatballs (about a Tablespoon each) until all chicken is used up.
- 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.
- Add the prepared wakame and cook until it"s just heated.
- Divide the meatballs and wakame into bowls and pour over some of the soup. Serve and enjoy.
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