Jibuni
This is a Jibu-ni dish where sliced bread is used to resemble fu (wheat gluten).
The flavor soaks in nicely, and the texture becomes surprisingly similar to fu, unlike what you'd expect from sliced bread.
The flavor soaks in nicely, and the texture becomes surprisingly similar to fu, unlike what you'd expect from sliced 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
Ingredientsfor 2 people
-
- Bread crust
- 1 sheet
-
- Carrots
- 30g
-
- Long onion
- 30g
-
- Shiitake
- 2
-
- spinach
- 60g
-
- Duck meat 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
-
- a mustard finish
- Small amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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