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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken and burdock root zouni (rich with walnut sauce). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something which I’ve loved my entire life.

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 can achieve that.

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

So that’s going to wrap this up with this special food chicken and burdock root zouni (rich with walnut sauce) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!