Chicken Breast Meat Coated in Shredded Kombu

1. 1

   Remove excess fat from the chicken and slice diagonally to 1 cm thick.

2. 2

   Brine in mirin, honey, granulated bonito dashi, and soy sauce koji or shio-koji.

3. 3

   I recommend to prep Step 1 the night before.

4. 4

   If you're strapped for time, work the meat into the flavors well.

5. 5

   Coat Step 2 with katakuriko, boil in a pot, and drain.

6. 6

   Scatter shredded kombu on a plate.

7. 7

   *Fukui prefecture is renown for their local kombu products and sell a wide variety of kombu products.

8. 8

   Pat dry Step 3, and coat the chicken in kombu.

9. 9

   Coat until the chicken is peeking out of the kombu coating.

10. 10

    You could alternatively use tororo shredded kombu.

11. 11

    Squeeze a bit of soy sauce koji or shio-koji on Step 6, wrap in shiso leaves and it's done.

12. 12

    Stuff into a bento with other side dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.