Umami-Rich Mixed Shio-Konbu, Steamed Chicken And Burdock Root

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root using 11 ingredients and 10 steps. Here is how you cook that.

I've really been into steam-cooked chicken with shio-konbu for a while. This cooking method not only increases the umami in the chicken, the shio-konbu itself becomes tastier! I thought this was an amazing discovery and wanted to pass it on to everyone. I also thought that adding burdock root would really work well!

If you leave this for a while after it's done, the flavors will blend together, the sweetness of the burdock root will become more pronounced and everything will become more well rounded. When it's freshly made, the wasabi flavor will be rather pronounced, but as time passes, its will subside and simply provide a subtle contrast to the sweetness of the burdock root. My 3-year-old son can eat 2 servings of this by himself! Recipe by ayureo

Ingredients and spices that need to be Take to make Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root:

1. 2 Chicken tenders (or breast meat)
2. 2 thin Burdock root
3. 10 grams Shio-kombu
4. 1 tbsp Sake
5. 1 tbsp ●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules
6. 1 tsp ●Vinegar
7. 1 tsp ●Sugar
8. 1 tbsp â—ŽMayonnaise
9. 1/3 tsp â—ŽGrated wasabi
10. 1 tbsp â—ŽToasted white sesame seeds
11. 2 stalks worth Chopped green onions

Steps to make to make Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root

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 â—Ž 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.

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So that is going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!