Easiest Way to Prepare Ultimate For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken
Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, Steps to Make Quick For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first 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 cook that.
I made this recipe based on something I saw on TV.
For 3 ~ 4 servings. Recipe by jun120121
Ingredients and spices that need to be Take to make For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken:
- 5 sheets Quick cooking kombu (5 x 20 cm)
- 100 grams Ground chicken
- 1/3 of a carrot Carrot
- 5 cm Japanese leek
- Seasoning:
- 1/2 tsp Soy sauce
- 1/2 tsp Sake
- 2 tsp Katakuriko
- Broth:
- 2 tbsp Sugar
- 2 tbsp Mirin
- 2 tbsp Sake
- 2 tbsp Soy sauce
Instructions to make For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken
- Reconstitute the kombu by soaking in water for about 15 minutes (don't throw away the water because it'll be used later).
- Mince the carrot and onion.
- Add the seasoning ingredients to the ground chicken and combine.
- Add the carrot and onion and mix.
- Separate the mixture into 5 portions and place on the edge of the kombu.
- Wrap it around several times.
- Tie it closed with a string (make 5 rolls).
- 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.
- Add the soy sauce and simmer for another 15 minutes.
- Once cooled, remove the string, slice, and you're done.
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