Cut the rehydrated kombu into about 8 cm length, preparing 8 slices in this manner. Finely chop the selection of vegetables for the tsukune.
Place all of the ingredients for the tsukune into a bowl, and mix until the mixture clumps together.
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.
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.
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.
After bringing to a boil, turn the heat down to low-medium, cover with a drop lid, and boil for 10 minutes.
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.
Cut into easy-to-eat portion sizes, and stick with toothpicks. Drizzle a little of the broth on top , and it is done.
Story Behind this Recipe
I used kikkoman-brand soy sauce to make this osechi recipe.
To cook the kombu soft, I used "quick-cooking yasai kombu." I added colorful bell peppers for decoration, but you don't have to add them. Alternatively, this tastes great with green beans and corn.