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.
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.
If you're prepping the chicken on the day, slightly increase the amount of soy sauce koji at Step 7. It's best to lightly cover the shredded kombu evenly on the chicken.
Enjoy Japanese food around the world.