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Kombu Rolls with Chicken Breast in a Pressure Cooker
Kombu Rolls with Chicken Breast in a Pressure Cooker

Before you jump to Kombu Rolls with Chicken Breast in a Pressure Cooker recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are these days being given more attention than ever before and there are many reasons for this. Poor diet is one factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. Although we’re constantly being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. People typically believe that healthy diets require a lot of work and will significantly change how they live and eat. Contrary to that information, individuals can alter their eating habits for the better by making a couple of small changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you probably buy lots of food items out of habit. For instance, most probably you have never checked the box of your favorite cereal to find out how much sugar it contains. One wholesome substitute that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to kombu rolls with chicken breast in a pressure cooker recipe. You can have kombu rolls with chicken breast in a pressure cooker using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Kombu Rolls with Chicken Breast in a Pressure Cooker:
  1. Take 20 pieces x 20 cm in length Hidaka kombu
  2. You need 26 cm length x 20 pieces Kampyo
  3. Provide 350 grams Chicken breast (skinless)
  4. Prepare 2 1/2 cup •Pickling broth
  5. Use 50 ml ●Sake
  6. Use 1/3 tsp ●Vinegar
  7. Take 80 grams ●Sugar (beet sugar if available)
  8. Provide 4 tbsp ●Mirin
  9. Use 2 2/3 tbsp ●Soy sauce
Instructions to make Kombu Rolls with Chicken Breast in a Pressure Cooker:
  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.

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