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

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root Recipe. Burdock root is found throughout much of Eastern Europe, as well as parts of Britain, and even Hawaii and California. As mentioned above, burdock root has served as a medicinal herb, featured in many traditional folk remedies in Japan and many other areas.

You can have Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root using 11 ingredients and 10 steps. Here is how you achieve it.

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

1. Make ready of Chicken tenders (or breast meat).
2. It’s of thin Burdock root.
3. Make ready of Shio-kombu.
4. You need of Sake.
5. You need of ●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules.
6. Prepare of ●Vinegar.
7. Make ready of ●Sugar.
8. Take of ◎Mayonnaise.
9. Prepare of ◎Grated wasabi.
10. Prepare of ◎Toasted white sesame seeds.
11. You need of stalks worth Chopped green onions.

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

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..

The simple seaweed-based stock is central to The range in quality of dashi is as wide as that of stock in Western kitchens—think of the difference between bouillon cubes and the gelatin-rich chicken or.Although burdock root is the most popular form of kinpira, carrots, lotus roots and other vegetables are also used, either alone or in combination.To prepare the burdock root, rinse under running water to remove any dirt.

Gently wipe any dust off konbu if necessary using dry towel or paper towel.Do not wash or remove white powder stuck on the surface of konbu by scraping it off as it is Place the pot over medium heat.When small bubbles start appearing in the pot, remove the konbu and reserve for Nibandashi below.Filled with the fifth taste, tomatoes beef up breakfast, like these tomato According to the Umami Information Center (this is real), green tea contains a good Add dried leaves to boiling water when steaming fish.Mix in matcha for a twist on cookies.