Easiest Way to Make Delicious Kombu Rolls with Chicken Breast in a Pressure Cooker
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We hope you got insight from reading it, now let's go back to kombu rolls with chicken breast in a pressure cooker recipe. You can have kombu rolls with chicken breast in a pressure cooker using 9 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Kombu Rolls with Chicken Breast in a Pressure Cooker:
- Take 20 of pieces x 20 cm in length Hidaka kombu.
- You need 26 of cm length x 20 pieces Kampyo.
- You need 350 grams of Chicken breast (skinless).
- Take 2 1/2 cup of •Pickling broth.
- Get 50 ml of ●Sake.
- Get 1/3 tsp of ●Vinegar.
- Take 80 grams of ●Sugar (beet sugar if available).
- Prepare 4 tbsp of ●Mirin.
- Get 2 2/3 tbsp of ●Soy sauce.
Instructions 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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