Easy Sweet and Spicy Tsukune Kombu Maki Rolls New Recipes

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Before you jump to Sweet and Spicy Tsukune Kombu Maki Rolls recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit As Well As Healthy.

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We hope you got benefit from reading it, now let's go back to sweet and spicy tsukune kombu maki rolls recipe. To make sweet and spicy tsukune kombu maki rolls you only need 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Sweet and Spicy Tsukune Kombu Maki Rolls:

1. Prepare of 8 cm long Kombu.
2. Prepare of Chicken Tsukune.
3. You need of Minced chicken.
4. Take of Onion.
5. Get of of each Bell peppers (red, yellow and green).
6. Provide of Grated ginger.
7. You need of Katakuriko.
8. Take of Egg yolk.
9. Take of Soy sauce.
10. Get of Raw cane sugar (or normal sugar).
11. Provide of For the sauce.
12. Take of Water.
13. You need of Soy sauce.
14. Provide of Mirin.
15. Prepare of Sake.
16. Prepare of Raw cane sugar (or normal sugar).

Steps to make Sweet and Spicy Tsukune Kombu Maki Rolls:

1. Cut the rehydrated kombu into about 8 cm length, preparing 8 slices in this manner. Finely chop the selection of vegetables for the tsukune..
2. Place all of the ingredients for the tsukune into a bowl, and mix until the mixture clumps together..
3. Lay out one slice of kombu on top of some plastic wrap, and spread out the chicken mixture on top. Roll up like a sushi roll, and wrap tightly in plastic wrap..
4. Line on a microwave-safe container and microwave (at 700W) for 3 minutes. The photo shows the kombu maki rolls after microwaving! The kombu and tsukune are tightly stuck together..
5. Place the broth ingredients into a pot, and give it a quick stir. Add in the kombu maki rolls from Step 5, and cook on high..
6. After bringing to a boil, turn the heat down to low-medium, cover with a drop lid, and boil for 10 minutes..
7. Remove the kombu maki rolls momentarily, turn up to high heat, and boil down the broth until thickened. Return the kombu maki rolls to the pot, roll around the pot until coated all over, and turn off the heat..
8. Cut into easy-to-eat portion sizes, and stick with toothpicks. Drizzle a little of the broth on top , and it is done..

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