Step-by-Step Guide to Make Quick Chicken and Burdock Root Zouni (Rich with Walnut Sauce)
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Perfect Chicken and Burdock Root Zouni (Rich with Walnut Sauce). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken and Burdock Root Zouni (Rich with Walnut Sauce), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Burdock Root Zouni (Rich with Walnut Sauce) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few components. You can have Chicken and Burdock Root Zouni (Rich with Walnut Sauce) using 20 ingredients and 10 steps. Here is how you can achieve that.
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 could be unique to our family.
It's an ozouni soup with wild yet rich, fragrant flavors.
I ground up the walnuts in a grinding bowl, but you can do this in a food processor instead. The finish should be creamy, so chop the walnuts up very very finely.
The amount of walnut sauce in the sup shown in the photo is on the generous side. Please adjust the amount to taste. Recipe by Burijitto
Ingredients and spices that need to be Make ready to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce):
- For the soup:
- 1600 ml Water
- 1 tbsp Bonito dashi stock granules
- 3 tbsp Sake
- 2 tbsp plus Soy sauce
- 1 pinch or so Salt (final seasoning)
- Additions #1:
- 100 grams Chicken thigh meat
- 1 Burdock root
- Additions #2:
- 1/2 ★Carrot
- 50 grams ★ Zenmai (fiddlehead fern, boiled)
- 50 grams ★Fuki (butterbur, boiled)
- 60 grams ★Thin bamboo shoots (boiled)
- 2 ★Shiitake mushrooms
- 50 grams ★Kamaboko (white)
- 1/2 bunch Seri (Japanese parsley or Chinese celery)
- Toppings:
- 100 grams Walnuts
- 1 as much (to taste) Mochi (rice cakes)
Steps to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce)
- 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.
- 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.
- Slice the shiitake mushrooms 1mm thick. Cut in half lengthwise, and then slice about 1mm thick. Cut the seri into 4cm pieces.
- Shell the walnuts.
- Grill the mochi cakes, put into a bowl and cover with boiling water until softned. (Do this just before the soup is ready.)
- Bring some water to a boil in a pan and add the dashi stock granules, sake and soy sauce to make the soup.
- 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.
- When the kamaboko has turned beige, add the seri and it's done. If the soup is lacking salt add about a pinch.
- 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.
- 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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