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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, umami-rich mixed shio-konbu, steamed chicken and burdock root. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root is something which I have loved my whole life. They’re fine and they look wonderful.

Great recipe for Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root. 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!

To begin with this recipe, we must prepare a few components. You can have umami-rich mixed shio-konbu, steamed chicken and burdock root using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root:
  1. Get 2 Chicken tenders (or breast meat)
  2. Make ready 2 thin Burdock root
  3. Prepare 10 grams Shio-kombu
  4. Get 1 tbsp Sake
  5. Prepare 1 tbsp ●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules
  6. Take 1 tsp ●Vinegar
  7. Take 1 tsp ●Sugar
  8. Take 1 tbsp ◎Mayonnaise
  9. Prepare 1/3 tsp ◎Grated wasabi
  10. Prepare 1 tbsp ◎Toasted white sesame seeds
  11. Get 2 stalks worth Chopped green onions

So, this is a win win dish. Kinpira Gobo (Braised Burdock Root) きんぴら. This is its first opening overseas. New Tastes in the New Year Cook with Japanese Seasonings and Ingredients Hearty Midwinter Dishes Hibino LIC Dinner Special.

Steps 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 ◎ 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.

We make fresh homemade tofu daily, Kyoto style o-ban-zai (Japanese tapas), and sushi in both traditional and new style. Longer the fermentation, the darker and richer the miso. Extremely nourishing, w/ protein, vitamins and essential amino. See more ideas about Recipes, Asian recipes, Food. The broth is a relatively simple but deeply flavored chicken base layered with fresh ramen noodles, poached chicken breast, soft soy eggs, and a delicate fennel oil.

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