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Braised Chicken Thighs and Sliced Kombu Seaweed - Recipe Video

A simple and easy to understand recipe video shows how to make Braised Chicken Thighs and Sliced Kombu Seaweed.
Here is an introduction to braised chicken thighs and sliced kombu seaweed. The flavor of the chicken thighs and the texture of the sliced kombu seaweed go well with the sweet broth flavored with dried shiitake mushrooms. You cannot stop eating rice with the dish, and it is also recommended as a snack for alcohol. Adding deep-fried thick tofu (atsuage) or thin fried tofu (abura-age) will broaden many arrangements, so please try it.
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Cook time

30 minutes

Ingredients
2 servings

  • Chicken thigh
    250 g
  • Sliced kombu seaweed
    70 g
  • Dried shiitake mushrooms
    2 sheets
  • Water
    300 ml
  • Broth
  • Cooking sake
    2 tbsp
  • Japanese sweet cooking wine (Mirin)
    2 tbsp
  • Soy sauce
    1 tbsp
  • Sesame oil
    1/2 tbsp

How to make

  1. 1. Place dried shiitake mushrooms in a bowl filled with water and rehydrate them according to the package directions. Divide soaking liquid into 200 ml portions, drain the rehydrated dried shiitake mushrooms, cut off the stems, and cut into 0.2-inch wide pieces.
  2. 2. Cut sliced kombu seaweed into 1-inch wide pieces.
  3. 3. Cut chicken thighs into bite-size pieces.
  4. 4. Heat sesame oil in a pan over medium heat, then add Step 3 and fry until lightly browned.
  5. 5. Add Step 1's dried shiitake mushrooms and Step 2, and fry over medium heat until all the oil is absorbed.
  6. 6. Add the soaking liquid from Step 1 and the ingredients for the broth, bring to a boil, cover with a lid, and simmer over medium heat for about 15 minutes until the chicken thighs are cooked through.
  7. 7. Remove from heat, place on a plate, and it is ready.

Tips for cooking

Add more water if you don't have enough juice for dried shiitake mushrooms.

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