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

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The ingredients needed to make Umami-Rich Mixed Shio-Konbu, Steamed Chicken and Burdock Root:

1. Get 2 Chicken tenders (or breast meat)
2. Prepare 2 thin Burdock root
3. Take 10 grams Shio-kombu
4. Take 1 tbsp Sake
5. Get 1 tbsp ●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules
6. Get 1 tsp ●Vinegar
7. Make ready 1 tsp ●Sugar
8. Prepare 1 tbsp ◎Mayonnaise
9. Make ready 1/3 tsp ◎Grated wasabi
10. Prepare 1 tbsp ◎Toasted white sesame seeds
11. Prepare 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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