Light Chicken Kobumaki For Osechi
- 1 Chicken breast
- 1 . (Freeze before using, if possible)
- 2 sheets Kombu (thick type)
- 20 grams Kanpyo
- 1 enough to cover the rolls Kombu based dashi stock
- 2 tbsp Sake
- 1 1/2 tbsp White soy sauce or usukuchi soy sauce
- 1 pinch Salt
- 2 tbsp Sugar
- Choose sturdy kombu and kanpyo, not the "quick cooking" type.
- Soak the kombu in water for about 10 minutes to soften (don't soak it for too long.)
- Cut into 12 cm lengths.
- Massage the kanpyo with salt, soak in water, and take it out as soon as it's become flexible.
- Cut into 26 cm lengths.
- If the strips are thick like the one in the photo, cut into half lengthwise.
- Take the skin off the chicken and cut into 1 cm wide strips (the chicken is easier to cut and to roll if half-frozen).
- Place a piece of kombu with the 12 cm side positioned vertically.
- Put a strip of chicken in the center and roll it up rather loosely (since the kombu will plump up while cooking).
- This is how the rolls look.
- Tie the rolls up so that each piece will be about 4 to 5 cm long when cut, tie the long rolls in two places.
- Wrap the kanpyo loosely twice around the roll and tie it up.
- This is double the amount of this recipe.
- Roll and tie it all up like this.
- Line the kombu rolls in a pot, and add the sake and enough of the soaking liquid from the kombu to cover.
- Simmer until the kombu is tender.
- If you skim off any scum or bits of kombu that float to the surface diligently, the rolls will have a nice clean finish.
- The simmering liquid should just be covering the rolls when the kombu is tender.
- When the konbu is tender, add the flavoring ingredients, and simmer until there's no liquid left in the pan.
- Leave to cool, cut into 4 to 5 cm length pieces, and it's done!
- I rolled burdock root in my kobumaki for the Osechi I made in 2012.
chicken, before using, kanpyo, enough, sake, soy sauce, salt, sugar
Taken from cookpad.com/us/recipes/167763-light-chicken-kobumaki-for-osechi (may not work)