Recipe: Perfect Kombu Rolls with Chicken Breast in a Pressure Cooker

Kombu Rolls with Chicken Breast in a Pressure Cooker.

You can cook Kombu Rolls with Chicken Breast in a Pressure Cooker using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kombu Rolls with Chicken Breast in a Pressure Cooker

1. Prepare 20 of pieces x 20 cm in length Hidaka kombu.
2. Prepare 26 of cm length x 20 pieces Kampyo.
3. You need 350 grams of Chicken breast (skinless).
4. It's 2 1/2 cup of •Pickling broth.
5. It's 50 ml of ●Sake.
6. You need 1/3 tsp of ●Vinegar.
7. Prepare 80 grams of ●Sugar (beet sugar if available).
8. You need 4 tbsp of ●Mirin.
9. It's 2 2/3 tbsp of ●Soy sauce.

Kombu Rolls with Chicken Breast in a Pressure Cooker instructions

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