Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken and burdock root zouni (rich with walnut sauce). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Chicken and Burdock Root Zouni (Rich with Walnut Sauce) Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken and burdock root zouni (rich with walnut sauce). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce):
- Take For the soup:
- Take 1600 ml Water
- Make ready 1 tbsp Bonito dashi stock granules
- Make ready 3 tbsp Sake
- Take 2 tbsp plus Soy sauce
- Take 1 pinch or so Salt (final seasoning)
- Make ready Additions #1:
- Prepare 100 grams Chicken thigh meat
- Prepare 1 Burdock root
- Prepare Additions #2:
- Make ready 1/2 ★Carrot
- Get 50 grams ★ Zenmai (fiddlehead fern, boiled)
- Make ready 50 grams ★Fuki (butterbur, boiled)
- Take 60 grams ★Thin bamboo shoots (boiled)
- Prepare 2 ★Shiitake mushrooms
- Prepare 50 grams ★Kamaboko (white)
- Make ready 1/2 bunch Seri (Japanese parsley or Chinese celery)
- Take Toppings:
- Make ready 100 grams Walnuts
- Make ready 1 as much (to taste) Mochi (rice cakes)
The house I grew up in is in the Tsugaru region of Aomori prefecture, but I haven't seen any other recipe online for a recipe that uses walnut sauce, so it could be unique to our family. Add cream and broth and boil until thickened to. In a large saucepan. heat oil over medium-high until hot. Season the chicken with salt and pepper.
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.
In a large saucepan. heat oil over medium-high until hot. Season the chicken with salt and pepper. Combine the ground walnuts, garlic, lemon zest, cayenne, and cinnamon with a little salt. If sauteing the chicken breasts, heat the oil in a large saute pan. Add reserved walnut sauce and remaining stock; bring to a boil.
So that’s going to wrap it up for this special food chicken and burdock root zouni (rich with walnut sauce) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
