Japanese-Style Chicken Patties with Hijiki Seaweed

Mineral-rich patties with rehydrated hijiki seaweed mixed in, served with a Japanese-style dashi sauce.

Ingredients

Instructions

1. 1

   Rehydrate the hijiki seaweed in water, drain well, and finely chop.

2. 2

   Finely chop the onion, microwave until softened, and let it cool.

3. 3

   Thoroughly knead the chicken mince, hijiki seaweed, onion, panko breadcrumbs, and salt, then shape into patties.

4. 4

   Brown both sides in a non-stick frying pan, then cover and steam-fry over a low heat for 5 minutes.

5. 5

   Heat the dashi stock, soy sauce, and mirin in a saucepan to make a sauce, then pour over the patties.