Recipe: To Try At Home Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root

Recipe: To Try At Home Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root Delicious, fresh and tasty.

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

Remove the sinews off the chicken tenders.

Put on a heatproof plate with the pointy ends of each one alternating sides.

Let cool covered with the plastic wrap.

You can cook Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root using 11 ingredients and 10 steps. Here is how you cook that.

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

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

2. You need 2 of thin Burdock root.

3. Prepare 10 grams of Shio-kombu.

4. It’s 1 tbsp of Sake.

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

6. It’s 1 tsp of ●Vinegar.

7. You need 1 tsp of ●Sugar.

8. You need 1 tbsp of ◎Mayonnaise.

9. It’s 1/3 tsp of ◎Grated wasabi.

10. You need 1 tbsp of ◎Toasted white sesame seeds.

11. Prepare 2 of stalks worth Chopped green onions.

Since it is a clear umami-rich broth with a subtle aroma, dashi is really versatile and you can literally use it in any dishes that call for a touch of liquid.

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Awase Dashi (see the recipe) Kombu Dashi (see the recipe) T he first thing we did during my cooking session with Yamada-san was the most fundamental: Prepare a dashi.

Dashi is the foundation of Japanese cuisine, the basic stock that infuses Japanese dishes with its distinctive, savory, umami-flavor.

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

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 (dont 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. Theyre 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..

There are a number of dashi, but the classic one is prepared from kombu and katsuobushi – an edible kelp and dried, tissue-thin shaved bonito, both.

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