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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken and burdock root zouni (rich with walnut sauce). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook chicken and burdock root zouni (rich with walnut sauce) using 20 ingredients and 10 steps. Here is how you can achieve that.

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