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Chicken kelp steak

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 1 piece (350g)
塩 : 小さじ半分弱(約2.8g)
昆布 : 適量
日本酒 : 適量(数滴で昆布を湿らす程度)
サラダ油 : 小さじ1

Time required

20minutes

Procedure

1) Prepare chicken thighs 01:28
Insert the knife into the thick part of the chicken thigh to even out the thickness.
2) to season 01:59
Sprinkle both sides with salt.
Cut the kelp to match the size of the chicken.
Wet the kombu with a few drops of sake, attach it to both sides of the chicken, and cover with plastic wrap.
Chill in the refrigerator for 3-6 hours.
3) return to room temperature 04:23
Remove the kombu seaweed from the chicken thighs.
Heat in a 600W microwave oven for 20 seconds and return to room temperature.
Cut the peeled kelp into bite-sized pieces.
4) フライパンで焼く 06:06
Add salad oil to a frying pan and heat over medium-high heat.
Bake from the skin side and cover.
When the skin is browned, turn it over and turn the heat down to low to cook.
Bake the kombu seaweed together and remove it to a plate.
5) 仕上げる 08:15
3をまな板に取り出し、1分待つ。
鶏肉を切り、焼いた昆布を敷いた皿に盛りつけ完成。

Point

・If you are concerned about the skin and muscles of the chicken thigh, prepare it in step 1.
・Paste kombu on both sides of the chicken thigh to make it tastier.
・By warming the chicken thighs that have just been taken out of the refrigerator to room temperature, it will be easier for the heat to pass through to the inside.
・Because kombu is attached to raw meat, be sure to heat it before use.
・Look at the skin side and bake while pressing the uncolored part.
・Bake while applying oil.
・When you put it on the cutting board, it is good to wait for 1 minute so that the meat juices settle down.
・You can add cut lemons if you like.