Chicken Breast Meat Coated in Shredded Kombu

• 2/3 slice Chicken breast meat
• 1 tbsp Mirin
• 1 dash Honey
• 1/2 tsp Bonito based dashi stock granules
• 1 Katakuriko
• 1 dash Shredded kombu
• 1 dash Soy sauce koji
• 4 leaves Shiso leaves
• 1/2 tsp Soy sauce koji

1. Remove excess fat from the chicken and slice diagonally to 1 cm thick.
2. Brine in mirin, honey, granulated bonito dashi, and soy sauce koji or shio-koji.
3. I recommend to prep Step 1 the night before.
4. If you're strapped for time, work the meat into the flavors well.
5. Coat Step 2 with katakuriko, boil in a pot, and drain.
6. Scatter shredded kombu on a plate.
7. *Fukui prefecture is renown for their local kombu products and sell a wide variety of kombu products.
8. Pat dry Step 3, and coat the chicken in kombu.
9. Coat until the chicken is peeking out of the kombu coating.
10. You could alternatively use tororo shredded kombu.
11. Squeeze a bit of soy sauce koji or shio-koji on Step 6, wrap in shiso leaves and it's done.
12. Stuff into a bento with other side dishes.

chicken, mirin, honey, granules, katakuriko, shredded kombu, soy sauce koji, leaves, soy sauce koji

Taken from cookpad.com/us/recipes/157233-chicken-breast-meat-coated-in-shredded-kombu (may not work)