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.
●Shiro-dashi (or replace with dashi soy sauce, or dashi stock granules
◎Toasted white sesame seeds
Chopped green onions
2 stalks worth
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.
Cover with plastic wrap and microwave for 2 minutes at 600 W. Let cool covered with the plastic wrap.
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).
Finely shred the cooled chicken from Step 2 in a plate.
Combine the ingredients in a bowl. Drain the blanched burdock root, and add to the bowl. Add the shredded chicken from Step 4.
Add the ◎ ingredients (combine the mayonnaise and wasabi together first), and mix together lightly. Plate, garnish with chopped green onion and serve.
I also made a reduced-salt version. It was just as delicious A version that used chicken breast meat was also great.
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.
"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.
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!
If you leave this for a while after it's done, the flavors will blend together, the sweetness of the burdock root will become more pronounced and everything will become more well rounded. When it's freshly made, the wasabi flavor will be rather pronounced, but as time passes, its will subside and simply provide a subtle contrast to the sweetness of the burdock root. My 3-year-old son can eat 2 servings of this by himself!