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.", "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."]
