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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 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
Method
- 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.
