Step-by-Step Guide to Cook Super Quick Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root

Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root” recipe we have found until now. This is gonna really delicious.

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

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

All thanks to Shio Koji, I get an umami-packed delicious chicken on the table with minimal effort.Because it's a live food that is rich in enzymes.And we need enzymes to break down starches and.This chicken is all about umami.

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..

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.This post may contain affiliate links.

It's the word that popped into my head when I took my Umami Chicken.This recipe comes to me by way of Maria Benton, who learned it from Serve it over steamed rice with a hefty serving of a favorite green vegetable on the side.Burdock is also one of my favorite vegetables to pickle.You'll sometimes find pickled burdock as an accompaniment to sushi.Since burdock is denser than most pickling candidates, I like to parboil the root for two minutes prior to beginning the pickling process.