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Light Chicken Kobumaki For Osechi
Light Chicken Kobumaki For Osechi

Before you jump to Light Chicken Kobumaki For Osechi recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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There are a number of books and magazines that are full of recipes that promote healthy cooking and eating habits. If you really like to cook, then there is not any lack of recipes which you may test along the way. The really good news is you may integrate healthy cooking into your cooking routine whether you’re cooking for a household of ten.

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You do not need to go into your kitchen and workout every little thing you deem’unhealthy' simply work to not buy more of these items once they have been used. Make wiser decisions when purchasing fats for food preparation and you will find that you have created an incredibly important step in the procedure for integrating healthy cooking and eating habits at your property.

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We hope you got insight from reading it, now let’s go back to light chicken kobumaki for osechi recipe. To make light chicken kobumaki for osechi you only need 10 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Light Chicken Kobumaki For Osechi:
  1. You need 1 Chicken breast
  2. Use 1 . (Freeze before using, if possible)
  3. Provide 2 sheets Kombu (thick type)
  4. Get 20 grams Kanpyo
  5. Get [Dashi stock]
  6. Provide 1 enough to cover the rolls Kombu based dashi stock
  7. Provide 2 tbsp Sake
  8. Take 1 1/2 tbsp ◇ White soy sauce or usukuchi soy sauce
  9. Get 1 pinch ◇ Salt
  10. You need 2 tbsp ◇ Sugar
Instructions to make Light Chicken Kobumaki For Osechi:
  1. Choose sturdy kombu and kanpyo, not the "quick cooking" type.
  2. Soak the kombu in water for about 10 minutes to soften (don't soak it for too long.) Cut into 12 cm lengths.
  3. Massage the kanpyo with salt, soak in water, and take it out as soon as it's become flexible. Cut into 26 cm lengths. If the strips are thick like the one in the photo, cut into half lengthwise.
  4. Take the skin off the chicken and cut into 1 cm wide strips (the chicken is easier to cut and to roll if half-frozen).
  5. Place a piece of kombu with the 12 cm side positioned vertically. Put a strip of chicken in the center and roll it up rather loosely (since the kombu will plump up while cooking).
  6. This is how the rolls look.
  7. Tie the rolls up so that each piece will be about 4 to 5 cm long when cut, tie the long rolls in two places. Wrap the kanpyo loosely twice around the roll and tie it up.
  8. This is double the amount of this recipe. Roll and tie it all up like this.
  9. Line the kombu rolls in a pot, and add the sake and enough of the soaking liquid from the kombu to cover. Simmer until the kombu is tender. If you skim off any scum or bits of kombu that float to the surface diligently, the rolls will have a nice clean finish.
  10. The simmering liquid should just be covering the rolls when the kombu is tender.
  11. When the konbu is tender, add the ◇ flavoring ingredients, and simmer until there's no liquid left in the pan. Leave to cool, cut into 4 to 5 cm length pieces, and it's done!
  12. I rolled burdock root in my kobumaki for the Osechi I made in 2012.

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