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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken and burdock root zouni (rich with walnut sauce). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, 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 entire 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 cook it.

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

So that’s going to wrap this up for this special food chicken and burdock root zouni (rich with walnut sauce) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!