Duck meat bowl
Boil the duck fat for about 30 minutes. Once cooked, strain it. The strained liquid will solidify when cooled and become flavorful duck fat, which is delicious when used in stir-fries or as a broth for duck nanban. When removing the seeds, it is easier to do so by using a spoon wet with water to prevent them from sticking
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Finely chop the onion, soak it in water, drain thoroughly, and sprinkle with 1 tablespoon of potato starch
2
Use boiled duck fat. Simmer in water for about 30 minutes, strain, and rinse with water. The strained liquid will solidify and can be used in cooking, so it's best to keep it. (Please see another recipe: How to make duck fat.)
3
Put the boiled duck fat and duck meat into a blender. Once smooth, add [A] and blend further
4
Remove to a bowl and mix with the chopped onion
5
Combine [B] in a pot and heat. Before the soup stock boils, add the mixed ingredients and cook. Remove any scum that appears
6
Boil for 7-8 minutes, then add the parsley leaves. Serve in a bowl, sprinkle with shichimi spices, and pour in the soup
Ingredients for 4 people
-
- Onion
- 150g
-
- potato starch
- 1 tablespoon
-
- duck fat
- 100g
-
- duck meat
- 100g
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- potato starch
- 1 tablespoon
-
- egg
- 1 piece
-
[B]
- Bonito dashi
- 3 cups
-
- salt
- 1/4 tsp
-
- Light soy sauce
- 2 tsp
-
- Dark soy sauce
- 1 tsp
-
- Alcohol
- 1 tablespoon
-
- parsley leaves
- 30g
-
- Shichimi to your liking
- Small amount
[PR]
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