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Kombu Rolls with Chicken Breast in a Pressure Cooker
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. To make kombu rolls with chicken breast in a pressure cooker you only need 9 ingredients and 8 steps. Here is how you achieve it.

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