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The ingredients needed to make Kombu Rolls with Chicken Breast in a Pressure Cooker:
- Use 20 pieces x 20 cm in length Hidaka kombu
- Prepare 26 cm length x 20 pieces Kampyo
- Provide 350 grams Chicken breast (skinless)
- Prepare 2 1/2 cup •Pickling broth
- Get 50 ml ●Sake
- You need 1/3 tsp ●Vinegar
- You need 80 grams ●Sugar (beet sugar if available)
- Take 4 tbsp ●Mirin
- Prepare 2 2/3 tbsp ●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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