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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive 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 will be really delicious.

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something which I’ve loved my whole life.

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

So that is 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’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!