A basic home dish popular with both adults and children.
Because the tsukune meat mixture is very soft, it may be a bit difficult to handle. But after they are cooked, the tsukune balls remain soft even when cold, which make them ideal for a packed lunch.
In this recipe, no oil is used during the 【2】 forming process. If you have trouble in forming balls because of the stickiness, wiping the spoon with some oil will help.
Shishito sweet green peppers can be used as a substitute if Manganji whole red peppers are not available.
(After all, they are just a garnish. You can make this dish without them.)