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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken and burdock root zouni (rich with walnut sauce). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something which I’ve loved my entire life.

To get started with this recipe, we must 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 it.

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

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