Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken and burdock root zouni (rich with walnut sauce). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook chicken and burdock root zouni (rich with walnut sauce) using 20 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce):
- Get For the soup:
- Make ready Water
- Get Bonito dashi stock granules
- Prepare Sake
- Get plus Soy sauce
- Get or so Salt (final seasoning)
- Take Additions #1:
- Get Chicken thigh meat
- Get Burdock root
- Make ready Additions #2:
- Take ★Carrot
- Make ready ★ Zenmai (fiddlehead fern, boiled)
- Make ready ★Fuki (butterbur, boiled)
- Make ready ★Thin bamboo shoots (boiled)
- Get ★Shiitake mushrooms
- Take ★Kamaboko (white)
- Get Seri (Japanese parsley or Chinese celery)
- Take Toppings:
- Get Walnuts
- Prepare as much (to taste) Mochi (rice cakes)
Instructions to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce):
- 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.
- 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.
- Slice the shiitake mushrooms 1mm thick. Cut in half lengthwise, and then slice about 1mm thick. Cut the seri into 4cm pieces.
- Shell the walnuts.
- Grill the mochi cakes, put into a bowl and cover with boiling water until softned. (Do this just before the soup is ready.)
- Bring some water to a boil in a pan and add the dashi stock granules, sake and soy sauce to make the soup.
- 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.
- When the kamaboko has turned beige, add the seri and it's done. If the soup is lacking salt add about a pinch.
- 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.
- 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.
So that’s going to wrap it up for this special food chicken and burdock root zouni (rich with walnut sauce) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
