For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken

• 5 sheets Quick cooking kombu (5 x 20 cm)
• 100 grams Ground chicken
• 1/3 of a carrot Carrot
• 5 cm Japanese leek
• 1/2 tsp Soy sauce
• 1/2 tsp Sake
• 2 tsp Katakuriko
• 2 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp Sake
• 2 tbsp Soy sauce

1. Reconstitute the kombu by soaking in water for about 15 minutes (don't throw away the water because it'll be used later).
2. Mince the carrot and onion.
3. Add the seasoning ingredients to the ground chicken and combine.
4. Add the carrot and onion and mix.
5. Separate the mixture into 5 portions and place on the edge of the kombu.
6. Wrap it around several times.
7. Tie it closed with a string (make 5 rolls).
8. Simmer the kombu rolls for 15 minutes in 400 ml of water used to reconstitute the seaweed and all of the broth ingredients except for the soy sauce.
9. Add the soy sauce and simmer for another 15 minutes.
10. Once cooled, remove the string, slice, and you're done.

cooking kombu, ground chicken, carrot carrot, soy sauce, sake, katakuriko, sugar, mirin, sake, soy sauce

Taken from cookpad.com/us/recipes/171636-for-the-new-year-feast-konbu-seaweed-wrapped-ground-chicken (may not work)