Step-by-Step Guide to Prepare Speedy For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Quick For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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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 get started with this particular recipe, we must prepare a few ingredients. You can have For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken using 13 ingredients and 10 steps. Here is how you cook it.

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:

1. 5 sheets Quick cooking kombu (5 x 20 cm)
2. 100 grams Ground chicken
3. 1/3 of a carrot Carrot
4. 5 cm Japanese leek
5. Seasoning:
6. 1/2 tsp Soy sauce
7. 1/2 tsp Sake
8. 2 tsp Katakuriko
9. Broth:
10. 2 tbsp Sugar
11. 2 tbsp Mirin
12. 2 tbsp Sake
13. 2 tbsp Soy sauce

Instructions to make to make For the New Year Feast - Konbu Seaweed Wrapped Ground Chicken

1. Reconstitute the kombu by soaking in water for about 15 minutes (don't throw away the water because it'll be used later).
2. Mince the carrot and onion.
3. Add the seasoning ingredients to the ground chicken and combine.
4. Add the carrot and onion and mix.
5. Separate the mixture into 5 portions and place on the edge of the kombu.
6. Wrap it around several times.
7. Tie it closed with a string (make 5 rolls).
8. 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.
9. Add the soy sauce and simmer for another 15 minutes.
10. Once cooled, remove the string, slice, and you're done.

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