Layered Chicken Teriyaki Tempura Roll in Broth

Instructions

1. 01Header: Broth
2. 02In a large pot, heat the 6 cups of water and the seaweed to a simmer, turn off the heat and add the bonito flakes. Let the broth steep for about 15 minutes then strain, reserving the liquid and discarding the seaweed and bonito flakes.
3. 03Add soy sauce, mirin and salt to the broth. Place broth in refrigerator and chill until ready to use.
4. 04Header: Layered Teriyaki Chicken Tempura Roll
5. 05Cut each slice of Ichiban Teriyaki_® Style Chicken and Provolone Cheese into 2 ½ inch squares.
6. 06Heat the oil in a large sauté pan over medium heat, add the eggs, fry until set, like thin crepes. Remove from heat and cut into 2 ½ inch squares.
7. 07Soak the rice papers in water until soften, about 5 seconds. Lay 5 rice papers on flat surface and assemble each in the following order: Ichiban Teriyaki_® Style Chicken, egg, Provolone Cheese, ¼ cup rice (spread out), teriyaki sauce, 1 tbsp. fennel pickle, another square of egg, Provolone Cheese and Ichiban Teriyaki_® Style Chicken.
8. 08Pull the sides of the rice paper up around the ingredients and place another piece of rice paper on top. Fold under to create a hockey puck shaped bundle around all of the ingredients. Dust each bundle with rice flour and fry in 325 degree oil until crispy. Remove from oil and drain.
9. 09To assemble the final dish, pour the chilled broth into a bowl. Place 1 tbsp of fresh mushroom and 1 tbsp of daikon into the broth. Add a fried Teriyaki Chicken Tempura roll to each bowl and garnish with scallions.

Made with

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Bold Ichiban Teriyaki_® Style Chicken Breast

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43% Lower Sodium Provolone Cheese