Kombu Rolls with Chicken Breast in a Pressure Cooker

Kombu Rolls with Chicken Breast in a Pressure Cooker

You can easily make this New Year's dish in a pressure cooker.

Ingredients: 20 rolls

Hidaka kombu
20 pieces x 20 cm in length
26 cm length x 20 pieces
Chicken breast (skinless)
About 350 g
•Pickling broth
3 cups
1/4 cup
1/3 teaspoon
●Sugar (beet sugar if available)
80 g
4 tablespoons
●Soy sauce
2 2/3 tablespoons


1. Wipe the konbu with a damp, wrung-out paper towel. Soak in 1.5 litres of water (not listed) for about 10 minutes.
2. Soak the kanpyo in water and rub well with 1 teaspoon of salt (not listed), then rinse with water to remove the salt.
3. Cut the chicken into 1 cm sticks, the same length as the kombu.
4. Roll Step 3 in Step 1, and tie in a knot with Step 2.
5. Place Step 4 into a pressure cooker, and add in the • condiments. Cover with a lid, switch on to pressurize, then turn off the heat once the pressure bauble has started to turn around a lot. Let sit until the pressure gauge drops.
6. Remove the lid from the pot, cover with a drop lid (aluminum foil is also ok), and boil over low heat for 20 minutes.
7. Cut the ends off the kombu after boiling, and arrange on plates.
8. Use the leftover broth from Step 6 to boil taro roots for a quick dish.

Story Behind this Recipe

My family can't go without kombu rolls in our New Year's feast. My mother used pork thigh meat in her kombu maki rolls, but I tried with chicken breast. I created my own recipe based off my mother's recipe as well as several cookbooks are reference.