Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root
Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, umami-rich mixed shio-konbu, steamed chicken and burdock root. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook umami-rich mixed shio-konbu, steamed chicken and burdock root using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root:
  1. Make ready 2 Chicken tenders (or breast meat)
  2. Take 2 thin Burdock root
  3. Prepare 10 grams Shio-kombu
  4. Take 1 tbsp Sake
  5. Get 1 tbsp ●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules
  6. Take 1 tsp ●Vinegar
  7. Prepare 1 tsp ●Sugar
  8. Make ready 1 tbsp ◎Mayonnaise
  9. Make ready 1/3 tsp ◎Grated wasabi
  10. Prepare 1 tbsp ◎Toasted white sesame seeds
  11. Prepare 2 stalks worth Chopped green onions
Instructions to make Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root:
  1. Remove the sinews off the chicken tenders. Put on a heatproof plate with the pointy ends of each one alternating sides. Top with shio-konbu and sake.
  2. Cover with plastic wrap and microwave for 2 minutes at 600 W. Let cool covered with the plastic wrap.
  3. Thinly slice the burdock root into diagonal, then julienne. Soak the burdock root in water, then blanch for 2 minutes in boiling water (don't overcook).
  4. Finely shred the cooled chicken from Step 2 in a plate.
  5. Combine the ingredients in a bowl. Drain the blanched burdock root, and add to the bowl. Add the shredded chicken from Step 4.
  6. Add the ◎ ingredients (combine the mayonnaise and wasabi together first), and mix together lightly. Plate, garnish with chopped green onion and serve.
  7. I also made a reduced-salt version. It was just as delicious A version that used chicken breast meat was also great.
  8. By the way, 100 g of washed burdock root is 2 thin burdock roots like the ones shown. They're about 1.5 cm in diameter at the thick end and and 7mm in diameter at the thin end.
  9. "Seikomo" made a big batch with black sesame seeds. The black of the sesame seeds with the black of the shio-konbu provide a great look and deliver an excellent combination of flavors. Please keep note of this variation.
  10. I could make the whole dish just using the microwave too. Top the chicken in Step 1 with burdock root, microwave for 3 minutes, then leave to cool with the plastic wrap on. Shred the chicken when cool.

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