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

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We hope you got insight from reading it, now let’s go back to umami-rich mixed shio-konbu, steamed chicken and burdock root recipe. You can cook umami-rich mixed shio-konbu, steamed chicken and burdock root using 11 ingredients and 10 steps. Here is how you cook it.

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

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