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

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

If you microwave-steam chicken tenders or breast meat topped with shio-konbu (salty shredded konbu seaweed), it becomes delicious and full of umami! Mix the umami-rich salty chicken with burdock root, and add the subtle aroma of sansho pepper I'm very proud of this recipe.

Ingredients: 2 to 4 servings

Chicken tenders (or breast meat)
2 (about 100 g plus)
Burdock root
2 thin (100 g)
10 g
1 tablespoon
●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules
1 tablespoon
1 teaspoon
1 teaspoon
1 tablespoon
◎Grated wasabi
1/3 teaspoon
◎Toasted white sesame seeds
1 tablespoon
Chopped green onions
2 stalks worth


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.

Story Behind this Recipe

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! I thought this was an amazing discovery and wanted to pass it on to everyone. I also thought that adding burdock root would really work well!