Chicken and Burdock Root Zouni (Rich with Walnut Sauce)

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken and burdock root zouni (rich with walnut sauce). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something that I have loved my whole life. They’re fine and they look wonderful.

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