For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken
For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, for the new year feast - konbu seaweed wrapped ground chicken. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken is something which I’ve loved my whole life. They’re fine and they look wonderful.

Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea. Because fresh kombu has a short shelf Soaked kombu may be wrapped around vegetables as an appetizer. If dried kombu has a salty.

To get started with this particular recipe, we must prepare a few components. You can cook for the new year feast - konbu seaweed wrapped ground chicken using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken:
  1. Get sheets Quick cooking kombu (5 x 20 cm)
  2. Make ready Ground chicken
  3. Prepare of a carrot Carrot
  4. Get Japanese leek
  5. Prepare Seasoning:
  6. Get Soy sauce
  7. Prepare Sake
  8. Take Katakuriko
  9. Make ready Broth:
  10. Prepare Sugar
  11. Prepare Mirin
  12. Prepare Sake
  13. Make ready Soy sauce

Heat the pan on the stove with a little oil and then place the bread slices on the pan. Kombu is an edible kelp (seaweed) and responsible for umami. It's used in many Japanese recipes like dashi (Japanese stock), sushi rice, and hot pot. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs Ground Beef Recipes.

Steps to make For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken:
  1. Reconstitute the kombu by soaking in water for about 15 minutes (don't throw away the water because it'll be used later).
  2. Mince the carrot and onion.
  3. Add the seasoning ingredients to the ground chicken and combine.
  4. Add the carrot and onion and mix.
  5. Separate the mixture into 5 portions and place on the edge of the kombu.
  6. Wrap it around several times.
  7. Tie it closed with a string (make 5 rolls).
  8. Simmer the kombu rolls for 15 minutes in 400 ml of water used to reconstitute the seaweed and all of the broth ingredients except for the soy sauce.
  9. Add the soy sauce and simmer for another 15 minutes.
  10. Once cooled, remove the string, slice, and you're done.

This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Perfect base for my miso. I did use a little more seaweed and bonito flakes for a more sea food taste. A wide variety of seaweeds konbu options are available to you, such as drying process, variety, and processing type. Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce. We cooked new dried Kombu to make the dish here, but you can re-use Kombu after making Dashi, which is usually discarded after its job is done.

So that is going to wrap this up for this exceptional food for the new year feast - konbu seaweed wrapped ground chicken recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!