Duck meat dumpling soup

The duck meat is minced.
If you are using a fillet, remove the skin and streaks and slice them into a thickness of about 1cm, then chop them into minced pieces with a knife. Once it's finely fine, place it in a mixer to make it quicker.

It is best to use the core part for long onions. Shredded and then finely chop.

Place minced duck meat in a bowl, add half the beaten egg and salt, and knead well. Add ginger soup, bouillon and beaten eggs little by little, kneading to make it sticky.

Remove the shiitake mushroom part and chop it into small pieces. [3] Add shiitake mushrooms, soy sauce, sake, and white pepper and mix well.

Pour water in a large pot, pour a pinch of salt in a small amount and bring to a boil. Make a scum so that it squeezes out between your thumb and index finger, then scoop it with a spoon and gently drop it into the pot.

Boil it in about 2-3 minutes, and when the fish come floating, put it in ice water. It is simmered in soup, so it's fine even if it's slightly sweet.

Put the bouillon in a pot, heat it, and when it boils, add the skewers from [6].

Add the shiitake mushrooms and shiitake mushrooms cut into easy-to-eat sizes and bring to a boil, then add salt, sake, soy sauce and black pepper to improve the flavor.

Add the chopped long onions and eringi chopped into easy-to-eat sizes to the pot and simmer for about 1 minute.

Remove from the heat and serve in a bowl.

Topped with chopped clams to your lily of sashimi to your lily of choice.