How to Cook Appetizing UmamiRich Mixed ShioKonbu Steamed Chicken and Burdock Root

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Good Evening every body, at this time you get present recipe Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root with 11 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 10 stages of easy cooking Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root.

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

1. Prepare 2 : Chicken tenders (or breast meat).

2. Needed 2 : thin Burdock root.

3. Needed 10 grams : Shio-kombu.

4. Needed 1 tbsp : Sake.

5. Needed 1 tbsp : ●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules.

6. Prepare 1 tsp : ●Vinegar.

7. Prepare 1 tsp : ●Sugar.

8. Needed 1 tbsp : ◎Mayonnaise.

9. Needed 1/3 tsp : ◎Grated wasabi.

10. Needed 1 tbsp : ◎Toasted white sesame seeds.

11. Prepare 2 : stalks worth Chopped green onions.

If all ingredients Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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