Recipe: Appetizing Light Chicken Kobumaki For Osechi

Recipe: Appetizing Light Chicken Kobumaki For Osechi Delicious, fresh and tasty.

Light Chicken Kobumaki For Osechi. Great recipe for Light Chicken Kobumaki For Osechi. I make kobumaki every year for New Years. I change up the filling every year, and this year I used lightly seasoned chicken.

Kobumaki is a dish that is often served on New Year's Day as part of the osechi ryori feast.

It is a Japanese kelp roll ("kobu" meaning kelp, and "maki" meaning roll), that is stuffed with salmon and then rolled closed and tied with a beautiful strip of kanpyo (dried gourd) and simmered with essential Japanese ingredients: soy sauce, mirin, sake, and sugar.

Kobumaki is Japanese rolled Konbu (sea kelp; also spelled "Kombu") cooked in a sweet and salty sauce.

You can have Light Chicken Kobumaki For Osechi using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Light Chicken Kobumaki For Osechi

1. It’s 1 of Chicken breast.

2. Prepare 1 of . (Freeze before using, if possible).

3. Prepare 2 of sheets Kombu (thick type).

4. You need 20 grams of Kanpyo.

5. Prepare of [Dashi stock].

6. Prepare 1 of enough to cover the rolls Kombu based dashi stock.

7. You need 2 tbsp of Sake.

8. It’s 1 1/2 tbsp of ◇ White soy sauce or usukuchi soy sauce.

9. Prepare 1 pinch of ◇ Salt.

10. Prepare 2 tbsp of ◇ Sugar.

It is a part of Osechi Ryori, the Japanese traditional new year feast.

There are a lot of kinds of Osechi dishes, but Kobumaki is one of the most traditional and important dishes, and it is almost always included in it.

Kobumaki is Japanese rolled Konbu (sea kelp; also spelled "Kombu") cooked in a sweet and salty sauce.

It is a part of Osechi Ryori, the… Continue Reading → Kobumaki Herring roe (Kazunoko) Kazunoko is Herring roe.

Light Chicken Kobumaki For Osechi step by step

1. Choose sturdy kombu and kanpyo, not the "quick cooking" type..

2. Soak the kombu in water for about 10 minutes to soften (dont 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 its 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 theres 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..

This dish is like a prayer for descendants' prosperity.

It has long been served for Osechi Ryori as it is another auspicious food.

Herring roe is eaten because the herrings have many offspring and Japanese people wish their children to be prosperous.

Konbumaki, also referred to as "kobumaki", is large pieces of simmered kelp or "konbu" that is ornately tied in a bow.

It can also be tied using a piece of dried daikon radish known as "hoshi daikon".