Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken and burdock root zouni (rich with walnut sauce). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Chicken and Burdock Root Zouni (Rich with Walnut Sauce) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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.

The ingredients needed to make Chicken and Burdock Root Zouni (Rich with Walnut Sauce):

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

Steps 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.

So that’s going to wrap this up for this exceptional food chicken and burdock root zouni (rich with walnut sauce) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!