Easiest Way to Prepare Appetizing Chicken Breast Meat Coated in Shredded Kombu

Easiest Way to Prepare Appetizing Chicken Breast Meat Coated in Shredded Kombu Delicious, fresh and tasty.

Chicken Breast Meat Coated in Shredded Kombu. Great recipe for Chicken Breast Meat Coated in Shredded Kombu. I made a bento with ingredients from Fukui prefecture. I had various kombu products shipped over, and used mostly ingredients from the area, taking the color and flavor into consideration.

Chicken breasts are coated with a savory blend of cheese-flavored crackers, French-fried onions, and toasted sesame seeds.

A thin layer of mayonnaise keeps the crust from falling off and keeps the chicken moist and juicy.

The more finely you cut the vegetables, the better the final flavor of the stock will be.

You can cook Chicken Breast Meat Coated in Shredded Kombu using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Breast Meat Coated in Shredded Kombu

1. You need 2/3 slice of Chicken breast meat.

2. Prepare 1 tbsp of Mirin.

3. You need 1 dash of Honey.

4. It’s 1/2 tsp of Bonito based dashi stock granules.

5. You need 1 of Katakuriko.

6. Prepare 1 dash of Shredded kombu.

7. Prepare 1 dash of Soy sauce koji.

8. Prepare 4 of leaves Shiso leaves.

9. Prepare 1/2 tsp of Soy sauce koji.

Larger pieces of leftover chicken (but not the ground breast meat) can be used to make a niban tori paitan broth, as can the leftover vegetables and kombu.

The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust.

The Key to Perfectly Smoked Chicken Breasts.

The key to smoking meat is to give it plenty of time at a low temperature and then plenty of time to rest on the counter as well.

Chicken Breast Meat Coated in Shredded Kombu instructions

1. Remove excess fat from the chicken and slice diagonally to 1 cm thick. Brine in mirin, honey, granulated bonito dashi, and soy sauce koji or shio-koji..

2. I recommend to prep Step 1 the night before. If youre strapped for time, work the meat into the flavors well..

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

4. Scatter shredded kombu on a plate. *Fukui prefecture is renown for their local kombu products and sell a wide variety of kombu products..

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

6. Coat until the chicken is peeking out of the kombu coating. You could alternatively use tororo shredded kombu..

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

8. Stuff into a bento with other side dishes..

The muscle fibers get all worked up with cooking so you really need to let them relax again on the counter in order for the juices to redistribute, otherwise when you cut into the meat, or start to pull it apart in this.

The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake.

Dip chicken in butter mixture, then coat with stuffing mixture.

Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture.

Cover the top of the dish with wax paper or plastic wrap.