Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken and burdock root zouni (rich with walnut sauce). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Chicken and Burdock Root Tsukune Patties with Mustard and Ponzu. I needed to use up some minced chicken, so I made this. My family members from Hong Kong came to visit for the Thanksgiv… Chicken and Burdock Root Zouni (Rich with Walnut Sauce) Recipe by cookpad.japan. In this episode, Julia and Bridget unlock the secrets to the ultimate Roast Chicken with Warm Bread Salad.
Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken and burdock root zouni (rich with walnut sauce) using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce):
- Take For the soup:
- Get Water
- Make ready Bonito dashi stock granules
- Prepare Sake
- Prepare plus Soy sauce
- Make ready or so Salt (final seasoning)
- Prepare Additions #1:
- Take Chicken thigh meat
- Take Burdock root
- Make ready Additions #2:
- Make ready ★Carrot
- Take ★ Zenmai (fiddlehead fern, boiled)
- Take ★Fuki (butterbur, boiled)
- Take ★Thin bamboo shoots (boiled)
- Get ★Shiitake mushrooms
- Make ready ★Kamaboko (white)
- Get Seri (Japanese parsley or Chinese celery)
- Take Toppings:
- Make ready Walnuts
- Make ready as much (to taste) Mochi (rice cakes)
The only seasonings added to the dish are sake, soy sauce and sugar. It contains polyphenols that have antioxidative, anti-inflammatory. Burdock root has a gently sweet and earthy taste to it, lending itself well to cold-weather comfort cooking. If you're going to consume burdock root, such as burdock root pickles, make sure to soak the roots to avoid tummy troubles from insulin-induced distress.
Instructions to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce):
- 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.
- 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.
- Slice the shiitake mushrooms 1mm thick. Cut in half lengthwise, and then slice about 1mm thick. Cut the seri into 4cm pieces.
- Shell the walnuts.
- Grill the mochi cakes, put into a bowl and cover with boiling water until softned. (Do this just before the soup is ready.)
- Bring some water to a boil in a pan and add the dashi stock granules, sake and soy sauce to make the soup.
- 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.
- When the kamaboko has turned beige, add the seri and it's done. If the soup is lacking salt add about a pinch.
- 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.
- 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.
Burdock root has a gently sweet and earthy taste to it, lending itself well to cold-weather comfort cooking. If you're going to consume burdock root, such as burdock root pickles, make sure to soak the roots to avoid tummy troubles from insulin-induced distress. Burdock root, greater burdock or edible burdock root is called "gobou/牛蒡" in Japanese. Its Latin name is Arctium lappa. Although it is a root vegetable with great nutritious and even medical properties, it is commonly eaten only in Japan and Taiwan.
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