Chicken Enoki Tsukune with Suji-Aonori
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This dish features gently cooked chicken tsukune (minced chicken patties) finished to a light, fluffy texture, with finely chopped enoki mushrooms, green onion, and ginger added to bring out a delicate umami and pleasing bite. Slowly pan-frying in chicken fat results in a light and healthy finish.
A sprinkle of “Suji-Aonori” at the end adds a subtle, refreshing aroma, giving the dish a simple yet deeply flavorful character. It’s perfect not only as an everyday side dish, but also as a versatile option for lunch boxes or as an snack for the drinks.
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Ingredients (2-3 servings):
- Sea Spice Suji-Aonori: 1 packet (0.5 g)
- Ground chicken thigh: 400 g
- Enoki mushrooms: 100 g
- Long green onion: 50 g
- Grated ginger: 20 g
- Salt: 5 g
- Black pepper: to taste
“Sea Spice Suji Aonori” is our original small-pack product that has been sold in supermarkets across Japan since April 2025. For this recipe, you can also use our online product, SEA VEGETABLE: Suji-Aonori (Powder).
How to:
- Finely chop the enoki mushrooms into pieces about 2–3 mm long.
- Make the meat mixture in a bowl, combine the ground chicken, chopped enoki mushrooms, long green onion, ginger, salt, and pepper until the mixture is thoroughly smooth and sticky.
- Lightly wet your hands with water and roll the mixture into bite-sized balls to form meatballs.
- Place the meatballs in a frying pan without adding any oil and set over medium heat. Once the fat begins to render from the meat, roll the meatballs around so they brown evenly on all sides, and cook through to the center.
- Taste one meatball to check the salt level, and if needed, adjust the seasoning by sprinkling a little extra salt over the meatballs after plating. Finally, sprinkle with “Sea Spice Suji-Aonori” and it’s ready to serve.
