Steps to Prepare Homemade Kombu Rolls with Chicken Breast in a Pressure Cooker

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kombu rolls with chicken breast in a pressure cooker. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kombu Rolls with Chicken Breast in a Pressure Cooker is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Kombu Rolls with Chicken Breast in a Pressure Cooker is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Get 20 pieces x 20 cm in length Hidaka kombu
2. Make ready 26 cm length x 20 pieces Kampyo
3. Make ready 350 grams Chicken breast (skinless)
4. Take 2 1/2 cup •Pickling broth
5. Prepare 50 ml ●Sake
6. Prepare 1/3 tsp ●Vinegar
7. Make ready 80 grams ●Sugar (beet sugar if available)
8. Make ready 4 tbsp ●Mirin
9. Make ready 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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