Jibuni
This jibuni uses bread to resemble wheat gluten.
The flavor is soaked in just the right amount, giving it a texture so similar to wheat gluten that it's hard to believe it's actually bread.
The flavor is soaked in just the right amount, giving it a texture so similar to wheat gluten that it's hard to believe it's actually bread.
How to make it
1
Cut off the crust of one slice of bread and cut into bite-sized pieces. Finely chop the carrots, cut the green onions into 2cm lengths, and make small cuts in the caps of the shiitake mushrooms. Quickly boil the spinach and cut into 3cm lengths
2
Beat the duck meat with a knife to soften it, then coat it with plain flour
3
Heat [A] in a pot, add the chopped carrots, green onions, and shiitake mushrooms, and bring to a boil
4
After about 5 minutes, add the bread crusts and duck and cook the duck through. Finally, thicken the sauce with water-dissolved potato starch, quickly add the boiled spinach, transfer to a serving dish, and top with mustard to finish
Ingredients for 2 people
-
- Bread crust
- 1 sheet
-
- Carrots
- 30g
-
- Long onion
- 30g
-
- Shiitake
- 2
-
- spinach
- 60g
-
- Duck slices
- 100g
-
- cake flour
- Appropriate amount
-
[A]
- Bonito dashi
- 2 cups
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Water-soluble potato starch
- 1 tablespoon
-
- Mustard for finishing
- Small amount
[PR]
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