Kombu Rolls with Chicken Breast in a Pressure Cooker.
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, kombu rolls with chicken breast in a pressure cooker. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kombu Rolls with Chicken Breast in a Pressure Cooker is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Kombu Rolls with Chicken Breast in a Pressure Cooker is something which I have loved my whole life. They're fine and they look fantastic.
To get started with this recipe, we must prepare a few components. 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:
- {Make ready 20 of pieces x 20 cm in length Hidaka kombu.
- {Get 26 of cm length x 20 pieces Kampyo.
- {Make ready 350 grams of Chicken breast (skinless).
- {Make ready 2 1/2 cup of •Pickling broth.
- {Make ready 50 ml of ●Sake.
- {Get 1/3 tsp of ●Vinegar.
- {Take 80 grams of ●Sugar (beet sugar if available).
- {Take 4 tbsp of ●Mirin.
- {Take 2 2/3 tbsp of ●Soy sauce.
Steps to make Kombu Rolls with Chicken Breast in a Pressure Cooker:
- Wipe the konbu with a damp, wrung-out paper towel. Soak in 1.5 litres of water (not listed) for about 10 minutes..
- Soak the kanpyo in water and rub well with 1 teaspoon of salt (not listed), then rinse with water to remove the salt..
- Cut the chicken into 1 cm sticks, the same length as the kombu..
- Roll Step 3 in Step 1, and tie in a knot with Step 2..
- 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..
- Remove the lid from the pot, cover with a drop lid (aluminum foil is also ok), and boil over low heat for 20 minutes..
- Cut the ends off the kombu after boiling, and arrange on plates..
- Use the leftover broth from Step 6 to boil taro roots for a quick dish..
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