Recipe of Favorite Chicken and Burdock Root Zouni (Rich with Walnut Sauce)

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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Here is the best “Chicken and Burdock Root Zouni (Rich with Walnut Sauce)" recipe we have found so far. This will be smell and look delicious.

Ingredients of Chicken and Burdock Root Zouni (Rich with Walnut Sauce)

1. Prepare of For the soup:.
2. It’s 1600 ml of Water.
3. Take 1 tbsp of Bonito dashi stock granules.
4. Take 3 tbsp of Sake.
5. Make ready 2 tbsp of plus Soy sauce.
6. Prepare 1 pinch of or so Salt (final seasoning).
7. Make ready of Additions #1:.
8. Prepare 100 grams of Chicken thigh meat.
9. Make ready 1 of Burdock root.
10. You need of Additions #2:.
11. Take 1/2 of ★Carrot.
12. You need 50 grams of ★ Zenmai (fiddlehead fern, boiled).
13. It’s 50 grams of ★Fuki (butterbur, boiled).
14. You need 60 grams of ★Thin bamboo shoots (boiled).
15. It’s 2 of ★Shiitake mushrooms.
16. You need 50 grams of ★Kamaboko (white).
17. Prepare 1/2 bunch of Seri (Japanese parsley or Chinese celery).
18. It’s of Toppings:.
19. Make ready 100 grams of Walnuts.
20. Make ready 1 of as much (to taste) Mochi (rice cakes).

Burdock kinpira is a simple and homey dish—its richness makes it a welcome complement to meals served with rice.The only seasonings added to the dish are sake, soy sauce and sugar.Kinpira Gobo is stir fried burdock root seasoned with soy sauce, sake and sugar.A simple vegan burdock root recipe thats packed with flavour and health benefits!

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) instructions

1. Cut the chicken breast into 2 mm thick slices that are about half a finger length long. Slice the burdock root into 1 mm thick diagonal slices. Slice the carrot in half, lengthwise, then slice 1 mm thick..
2. Cut the fiddlehead fern into 4 cm pieces. Cut the butterbur into half, lengthwise, and then cut into 4 cm pieces. Slice the bamboo shoots into 2 mm thick diagonal slices..
3. Slice the shiitake mushrooms 1mm thick. Cut in half lengthwise, and then slice about 1mm thick. Cut the seri into 4cm pieces..
4. Shell the walnuts..
5. Grill the mochi cakes, put into a bowl and cover with boiling water until softned. (Do this just before the soup is ready.).
6. Bring some water to a boil in a pan and add the dashi stock granules, sake and soy sauce to make the soup..
7. Add the #1 Additions, and take off any scum and oil on the surface by spreading some kitchen parchment paper on top of the soup. Add the #2. additions, and skim off the scum again..
8. When the kamaboko has turned beige, add the seri and it's done. If the soup is lacking salt add about a pinch..
9. Grind up the walnuts in a grinding bowl. Thin out the ground walnuts with about 1 ladle full of the soup, and grind up again until smooth. Thin it out with about 3 ladles of soup or more until it's your desired consistency..
10. To serve, put the softened mochi in bowls, then the soup additions, then finally ladle in the soup. Top with the walnut sauce and serve..

Burdock root is a rich source of fiber and has high water content.It contains polyphenols that have antioxidative, anti-inflammatory.In markets and restaurants, pickled burdock root is often sold as an accompaniment to sushi or rice meals.

See recipes for Sweet soy flavored burdock roots and carrots too.The root vegetables such as burdock, lotus, carrot and sato-imo (taro) are cooked with konnyaku (yam jelly), dry shiitake, and chicken in dashi, and seasoned with soy sauce and black sugar.The flavor is so rich and you can really enjoy the nice earthy flavors.When I serve this dish in the New Year, I cut.It's probably the first time you've heard about it.