Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, light chicken kobumaki for osechi. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Light Chicken Kobumaki For Osechi is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Light Chicken Kobumaki For Osechi is something which I have loved my whole life.
Great recipe for Light Chicken Kobumaki For Osechi. I make kobumaki every year for New Years. I change up the filling every year, and this year I used lightly seasoned chicken. The chicken is easier to roll if it's frozen in advance.
To get started with this particular recipe, we must first prepare a few ingredients. You can have light chicken kobumaki for osechi using 10 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Light Chicken Kobumaki For Osechi:
- Take 1 Chicken breast
- Make ready 1 . (Freeze before using, if possible)
- Prepare 2 sheets Kombu (thick type)
- Take 20 grams Kanpyo
- Prepare [Dashi stock]
- Prepare 1 enough to cover the rolls Kombu based dashi stock
- Make ready 2 tbsp Sake
- Get 1 1/2 tbsp ◇ White soy sauce or usukuchi soy sauce
- Take 1 pinch ◇ Salt
- Take 2 tbsp ◇ Sugar
Uncover, then add sugar, Soy Sauce and Mirin, and stir. Kobumaki is Japanese rolled Konbu (sea kelp; also spelled "Kombu") cooked in a sweet and salty sauce. It is a part of Osechi Ryori, the…. In Main Dish / Seafood / Video.
Instructions to make Light Chicken Kobumaki For Osechi:
- 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.
It is a part of Osechi Ryori, the…. In Main Dish / Seafood / Video. Konbumaki, also referred to as "kobumaki", is large pieces of simmered kelp or "konbu" that is ornately tied in a bow. It can also be tied using a piece of dried daikon radish known as "hoshi daikon". In other variations of konbumaki, the kelp is wrapped around cooked fish such as salmon or white fish, or with meat filling such as chicken or pork.
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