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  • 100 grams Duck meat (or chicken breast)
  • 1/2 Carrot
  • 1/2 shoot Cooked bamboo shoots
  • 1/2 slice Sudare fu (thin sheets of wheat gluten)
  • 1/2 slice Yomogi wheat gluten
  • 3 Wood ear mushrooms (dried)
  • 2 stalks Komatsuna
  • 400 ml Kombu based dashi stock
  • 2 tbsp of each Cooking sake, mirin, shiro-dashi
  • 1 Katakuriko


  • Cut the meat into bite-sized pieces, sprinkle with a little sake and white dashi (not listed), and let it sit.
  • Quarter the carrot lengthwise and cut into 4-5 cm pieces.
  • Blanch the bamboo shoot briefly, and cut into 1 cm slices lengthwise.
  • Boil the komatsuna and cut into 4-5 cm pieces.
  • Soak in dashi and a little shiro-dashi (not listed).
  • Rehydrate the wood ear mushrooms in lukewarm water and cut into bite sized pieces.
  • Cut the sudare-bu into 7-8mm strips, and tie each strip into a knot.
  • Cut the yomogi-bu into 1 cm slices.
  • Add the dashi stock, sake, mirin, and shiro-dashi to a pot and bring to a boil to intensify the flavor.
  • Simmer the carrots, bamboo shoot, and wood ear mushrooms.
  • When the carrots are tender, coat the meat in katakuriko and add to the pot.
  • Add the knotted sudare-bu and simmer.
  • Once the meat has cooked through, add the yomogi-bu.
  • Bring to a boil, and turn off the heat.
  • Transfer to a serving plate or bowl, and serve with komatsuna.