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1
Julienne the burdock root and soak in water.
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2
Marinate the chicken in salt, pepper, and sake (not listed) to season.
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3
The chicken should be quartered, then chopped into 3 pieces each.
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4
Dust off the shiitake mushrooms to remove the dirt.
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5
Lightly wipe with a paper towel, if any dirt remains.
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6
After marinating for 15 minutes, place the chicken on top of the upside-down mushroom caps.
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7
(The shiitake will serve as boats.)
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8
Neatly place the burdock root sticks in a frying pan, without turning on the heat.
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9
Place the shiitake boats on top of the burdock roots.
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10
Pour in the refined cooking sake.
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11
For those who prefer a stronger taste, add salt and kombu tea at this stage.
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12
Cover with a lid, then heat over high heat until it comes to a boil.
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13
Once it starts to boil, reduce to medium heat and simmer for 5 minutes.
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14
Uncover the pan, then stew until the burdock root reaches desired tenderness.
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15
The sake will give a nice fragrance.
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16
Prepare the green onion sauce.
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17
Mince the green onions (I used green onion sprouts here), then mix in the ingredients.
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18
Add 2 tablespoons of the sake liquid from Step 8 to the sauce in Step 9 and mix well.
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19
For those who don't like the sharpness of the ginger, briefly microwave it before adding it to the sauce.
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20
When the burdock root reaches your desired tenderness, transfer to a serving dish.
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21
At this stage, you can simmer down the liquid.
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22
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.
