Simple Way Chicken Breast Meat Coated in Shredded Kombu Best Recipes

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Before you jump to Chicken Breast Meat Coated in Shredded Kombu recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Choose To Eat.

With regards to the foods that you eat, you will see that your overall health can be effected either positively or even negatively. One of the foods you should be avoiding is any foods you get at a fast food location. These kinds of foods are loaded with bad fat and also have hardly any nutritional value. You will be delighted to know that we are going to let you know a few of the foods that you should be ingesting every day.

With regards to sitting down to supper you should also think about lean proteins as well as fish such as salmon. You will find that salmon is also rich in Omega-3 and various other nutrients. Protein is important for your diet, however you don't need to eat a lot, as a 3 ounces is all you truly need. It's also wise to trim off any fats that you find on the specific meats that you plan to eat.

Following some of the suggestions above you will see that you can be living a healthier life. The pre packaged highly refined foods that you can find in any store is also not good for you and as an alternative you should be cooking fresh nutritious foods.

We hope you got insight from reading it, now let's go back to chicken breast meat coated in shredded kombu recipe. You can have chicken breast meat coated in shredded kombu using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken Breast Meat Coated in Shredded Kombu:

1. Use of Chicken breast meat.
2. You need of Mirin.
3. Use of Honey.
4. Provide of Bonito based dashi stock granules.
5. Use of Katakuriko.
6. You need of Shredded kombu.
7. You need of Soy sauce koji.
8. Provide of leaves Shiso leaves.
9. Prepare of Soy sauce koji.

Steps to make Chicken Breast Meat Coated in Shredded Kombu:

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 you're 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 it's done..
8. Stuff into a bento with other side dishes..

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