Chicken Breast Meat Coated in Shredded Kombu

Chicken Breast Meat Coated in Shredded Kombu

A main dish in your bento. Brine chicken breast meat in shio-koji, coat in katakuriko to thicken, and wrap in shredded kombu and shiso leaves. An healthy and ocean-accented bento.

Ingredients: 2 servings (2 pieces per person)

Chicken breast meat
1/2 - 2/3 slice
1 tablespoon
A small amount
Bonito based dashi stock granules
1/2 teaspoon
as needed
Shredded kombu
a small amount
Soy sauce koji
a small amount
Shiso leaves
4 leaves
Soy sauce koji
1/2 teaspoon


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.

Story Behind this Recipe

I made a bento with ingredients from Fukui prefecture. I had various kombu products shipped over, and used mostly ingredients from the area, taking the color and flavor into consideration.