Kombu Rolls with Chicken Breast in a Pressure Cooker

• 20 pieces x 20 cm in length Hidaka kombu
• 26 cm length x 20 pieces Kampyo
• 350 grams Chicken breast (skinless)
• 2 1/2 cup Pickling broth
• 50 ml Sake
• 1/3 tsp Vinegar
• 80 grams Sugar (beet sugar if available)
• 4 tbsp Mirin
• 2 2/3 tbsp Soy sauce

1. Wipe the konbu with a damp, wrung-out paper towel.
2. Soak in 1.5 litres of water (not listed) for about 10 minutes.
3. Soak the kanpyo in water and rub well with 1 teaspoon of salt (not listed), then rinse with water to remove the salt.
4. Cut the chicken into 1 cm sticks, the same length as the kombu.
5. Roll Step 3 in Step 1, and tie in a knot with Step 2.
6. Place Step 4 into a pressure cooker, and add in the condiments.
7. Cover with a lid, switch on to pressurize, then turn off the heat once the pressure bauble has started to turn around a lot.
8. Let sit until the pressure gauge drops.
9. Remove the lid from the pot, cover with a drop lid (aluminum foil is also ok), and boil over low heat for 20 minutes.
10. Cut the ends off the kombu after boiling, and arrange on plates.
11. Use the leftover broth from Step 6 to boil taro roots for a quick dish.

hidaka kombu, chicken, pickling broth, sake, vinegar, sugar, mirin, soy sauce

Taken from cookpad.com/us/recipes/158943-kombu-rolls-with-chicken-breast-in-a-pressure-cooker (may not work)