Duck rice
The key is to press the rice with a ladle while frying, to brown it. Since the duck meat is pounded, you can use the tough tendon parts to make it delicious
How to make it
1
Pound the duck meat with a knife until minced.
Roughly chop the green onions and roughly shred the parsley leaves.
2
Heat a frying pan without adding oil and fry the pounded meat. When the meat is half cooked, add the green onions and continue frying
3
Add the mixed ingredients (A) and bring to a boil, then add the cooked rice
4
Turn the heat to high and use a ladle to press the ingredients into the frying pan while frying, evaporating the moisture
5
Once the rice has browned, add the parsley leaves and stir fry the whole thing quickly until done
Ingredients for 2 people
-
- duck meat
- 100g
-
- Long onion
- 30g
-
- Part of parsley
- 5g
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- sugar
- 2 tsp
-
- Alcohol
- 2 tsp
-
- cooked rice
- 200g
[PR]
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