Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, steamed in sake…chicken and burdock root. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Steamed in Sake…Chicken and Burdock Root is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Steamed in Sake…Chicken and Burdock Root is something which I’ve loved my entire life. They’re nice and they look wonderful.
Julienne the burdock root and soak in water. Burdock root is a vegetable that's native to northern Asia and Europe. Burdock root has been used for centuries in holistic medicine to treat a variety of different conditions.
To begin with this recipe, we must prepare a few ingredients. You can have steamed in sake…chicken and burdock root using 7 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Steamed in Sake…Chicken and Burdock Root:
- Make ready 1/4 fillet Chicken (thigh or breast)
- Get 4 Shiitake mushrooms (large, nice looking ones)
- Prepare 5 cm Burdock root
- Take 200 ml ○ Cooking sake (refined)
- Take 2 tbsp ☆ Green onions
- Make ready 1/2 tsp ☆ Ginger
- Prepare 1 ☆ Salt and pepper
I hope you can find gobo in your area. This tasty side dish can be made in. Burdock root is known as gobo in Japan and is traditionally included in stir-fries and kimchi. The root vegetable, which looks like a large, dark carrot, is gaining popularity in the United States and can occasionally Make your brine by combining the apple cider vinegar, soy sauce, and saké in a bowl.
Instructions to make Steamed in Sake…Chicken and Burdock Root:
- Julienne the burdock root and soak in water. Marinate the chicken in salt, pepper, and sake (not listed) to season. The chicken should be quartered, then chopped into 3 pieces each.
- Dust off the shiitake mushrooms to remove the dirt. Lightly wipe with a paper towel, if any dirt remains.
- After marinating for 15 minutes, place the chicken on top of the upside-down mushroom caps. (The shiitake will serve as boats.)
- Neatly place the burdock root sticks in a frying pan, without turning on the heat.
- Place the shiitake boats on top of the burdock roots.
- Pour in the ○ refined cooking sake. For those who prefer a stronger taste, add salt and kombu tea at this stage.
- Cover with a lid, then heat over high heat until it comes to a boil. Once it starts to boil, reduce to medium heat and simmer for 5 minutes.
- Uncover the pan, then stew until the burdock root reaches desired tenderness. The sake will give a nice fragrance.
- Prepare the green onion sauce. Mince the green onions (I used green onion sprouts here), then mix in the ☆ ingredients.
- Add 2 tablespoons of the sake liquid from Step 8 to the sauce in Step 9 and mix well. For those who don't like the sharpness of the ginger, briefly microwave it before adding it to the sauce.
- When the burdock root reaches your desired tenderness, transfer to a serving dish. At this stage, you can simmer down the liquid.
- Place the shiitake mushroom boats on top of the bed of burdock root, top with the green onion sauce, then drizzle on the sake broth, and serve.
Even though burdock is generally harvested in its first fall or second spring, burdock grows quickly. There's enough root material to harvest even after just a few months of growth. It was soft and smooth, and tasted exactly like the steamed artichokes my mom made on special occasions as a kid. Burdock root, greater burdock or edible burdock root is called "gobou/牛蒡" in Japanese. Its Latin name is Arctium lappa.
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