Healthy and flavorful tsukune made with tofu and hijiki, infused with the aroma of shiso. It's easy to make by just mixing and baking, perfect for bento boxes and meal prepping, and a dish that the whole family will love.
Ingredients
Main Ingredients (2 servings)
- Hijiki (Dried Seaweed) 4g
- Shiso Leaves 8 leaves
- Ground Pork 200g
- Tofu 100g
- Potato Starch 2 tbsp
Seasonings
- Dashi Powder 1 tsp
- Soy Sauce 2 tsp
Steps
- Rehydrate 4g of dried hijiki seaweed by soaking in water for the specified time.
- Trim the stems from 8 shiso leaves and finely chop them.
- In a bowl, combine 200g of ground pork, 2 tbsp of potato starch, 1 tsp of dashi powder, and 2 tsp of soy sauce.
- Drain the water from the 100g tofu pack without further pressing, and add it to the bowl.
- Mash the tofu while mixing, and knead until the mixture becomes sticky.
- Squeeze out excess water from the rehydrated hijiki and add it to the bowl.
- Add the chopped shiso leaves and mix until uniform.
- Heat oil in a frying pan over medium heat.
- Wet your palms with water, scoop a bite-sized portion of the meat mixture, flatten it into a disc shape, and place it in the frying pan. [Key Tip!] Since the tofu wasn't drained, the mixture is a bit loose, so using water on your hands makes it easier to shape.
- Cook until the bottom is golden brown.
- Flip the tsukune. [Key Tip!] The mixture is soft, so use the sides of the frying pan to help flip them.
- After flipping, reduce heat to low-medium, cover with a lid, and steam for 2.5 minutes.
- Once cooked through and the other side is also browned, transfer to a plate. It's ready!
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