Step-by-Step Guide to Prepare Ultimate Chicken Breast Meat Coated in Shredded Kombu
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Quick Chicken Breast Meat Coated in Shredded Kombu. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken Breast Meat Coated in Shredded Kombu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Breast Meat Coated in Shredded Kombu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Breast Meat Coated in Shredded Kombu is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Chicken Breast Meat Coated in Shredded Kombu using 9 ingredients and 8 steps. Here is how you cook that.
I made a bento with ingredients from Fukui prefecture. I had various kombu products shipped over, and used mostly ingredients from the area, taking the color and flavor into consideration.
If you're prepping the chicken on the day, slightly increase the amount of soy sauce koji at Step 7.
It's best to lightly cover the shredded kombu evenly on the chicken. Recipe by Mikki-an
Ingredients and spices that need to be Get to make 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
Instructions to make Chicken Breast Meat Coated in Shredded Kombu
- Remove excess fat from the chicken and slice diagonally to 1 cm thick. Brine in mirin, honey, granulated bonito dashi, and soy sauce koji or shio-koji.
- I recommend to prep Step 1 the night before. If you're strapped for time, work the meat into the flavors well.
- Coat Step 2 with katakuriko, boil in a pot, and drain.
- Scatter shredded kombu on a plate. *Fukui prefecture is renown for their local kombu products and sell a wide variety of kombu products.
- Pat dry Step 3, and coat the chicken in kombu.
- Coat until the chicken is peeking out of the kombu coating. You could alternatively use tororo shredded kombu.
- Squeeze a bit of soy sauce koji or shio-koji on Step 6, wrap in shiso leaves and it's done.
- Stuff into a bento with other side dishes.
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So that's going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Chicken Breast Meat Coated in Shredded Kombu. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!