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 incredible day today. Today, I will show you a way to make a special dish, chicken and burdock root zouni (rich with walnut sauce). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Chicken and Burdock Root Zouni (Rich with Walnut Sauce). I wanted to introduce people to the ozouni recipe I grew up with. The house I grew up in is in the Tsugaru region of Aomori prefecture, but I haven't seen any other recipe online for a recipe that uses walnut sauce, so it. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) Water • Bonito dashi stock granules • Sake • plus Soy sauce • or so Salt (final seasoning) • Chicken thigh meat • Burdock root • ★Carrot Chicken and Burdock Root Zouni (Rich with Walnut Sauce) ★ Fuki (butterbur, boiled) • Water • Bonito dashi stock granules • Sake • plus Soy sauce • or so Salt (final seasoning) • Chicken thigh meat • Burdock root Chicken and Burdock Root Zouni (Rich with Walnut Sauce) ★Thin bamboo shoots (boiled) • Water • Bonito dashi stock granules • Sake • plus Soy sauce • or so Salt (final seasoning) • Chicken thigh meat • Burdock root Hey everyone, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further!

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something that I’ve loved my entire life.

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 cook that.

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

Steps to make Easy Pork Miso Soup: Cut the vegetables, shred the maitake, and dice the tofu. Parboil the aburaage and konnyaku, then slice the aburaage. Make a slit in the middle of konnyaku, put one end into the cut and twist. These knots are cute in the soup.

Instructions 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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