Kombu Rolls with Chicken Breast in a Pressure Cooker
Kombu Rolls with Chicken Breast in a Pressure Cooker

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kombu rolls with chicken breast in a pressure cooker. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Kombu Rolls with Chicken Breast in a Pressure Cooker is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Kombu Rolls with Chicken Breast in a Pressure Cooker is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have kombu rolls with chicken breast in a pressure cooker using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kombu Rolls with Chicken Breast in a Pressure Cooker:
  1. Make ready 20 pieces x 20 cm in length Hidaka kombu
  2. Make ready 26 cm length x 20 pieces Kampyo
  3. Get 350 grams Chicken breast (skinless)
  4. Take 2 1/2 cup •Pickling broth
  5. Get 50 ml ●Sake
  6. Get 1/3 tsp ●Vinegar
  7. Get 80 grams ●Sugar (beet sugar if available)
  8. Prepare 4 tbsp ●Mirin
  9. Prepare 2 2/3 tbsp ●Soy sauce
Steps to make Kombu Rolls with Chicken Breast in a Pressure Cooker:
  1. Wipe the konbu with a damp, wrung-out paper towel. Soak in 1.5 litres of water (not listed) for about 10 minutes.
  2. Soak the kanpyo in water and rub well with 1 teaspoon of salt (not listed), then rinse with water to remove the salt.
  3. Cut the chicken into 1 cm sticks, the same length as the kombu.
  4. Roll Step 3 in Step 1, and tie in a knot with Step 2.
  5. Place Step 4 into a pressure cooker, and add in the • condiments. Cover with a lid, switch on to pressurize, then turn off the heat once the pressure bauble has started to turn around a lot. Let sit until the pressure gauge drops.
  6. Remove the lid from the pot, cover with a drop lid (aluminum foil is also ok), and boil over low heat for 20 minutes.
  7. Cut the ends off the kombu after boiling, and arrange on plates.
  8. Use the leftover broth from Step 6 to boil taro roots for a quick dish.

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