Konbu Maki (Seaweed Wrapped Chicken)

“Konbu” is a play on words with “yorokobu,” which means “to be happy.” In Japan, this is often eaten during the new years for good luck.  My grandma came across an old family recipe that she had meant to try before but never had the chance.  So the first time she made it was when we made it together.  Yes, it's the same grandma who I've mentioned in almost all of the other recipes.  That is after all how my dad learned how to cook who then taught me.  Anyway, this dish may be a little tedious for some.  It does require wrapping each individual piece of chicken with seaweed then wrapping it up with kampyo. But I thought it was actually fun to make.  It's like wrapping little packages. 

For those of you who don't know what Kampyo is,"Kampyo is dried gourd strip which is usually seasoned with soy sauce and sugar. Kampyo maki is a common rolled sushi in Japan. Enjoy its slightly spongy texture"(http://www.vegietokyo.com/info4vegie/articles/article2.html).   can be easily found at Asian markets like Don Quijote.

Ingredients:

-3 chicken thighs

-1 package nishime Konbu

-2 inch Kampyo

-1 T Dashi no moto

-1 cup stock (use chicken bones)

- 1/3 cup sugar

- ½ to ¾ cup shoyu (low salt)

-1 ½ T cornstarch

Directions:

Soak kampyo and Konbu ahead of time.  Cut chicken thighs into small pieces. Roll each piece of chicken with the Konbu.  Tie each piece with the kampyo, so the chicken doesn't fall out.  Combine all ingredients for the sauce in a large pot.  Add chicken.  Cook until chicken is done.  

Recipe from: Patricia Fukuji

Notes:

-Kampyo strips must be softened in water several hours before using.

- Don't use to much shoyu; it can get a little too salty.  We had used about a cup of shoyu and it was a little salty so we reduced the amount of the shoyu in the recipe.
- The Konbu is long, so cut the seaweed to fit the size of chicken. 

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