@madebymusashi
Jasmine & Musashii was so excited to eat the leftovers RECIPE credit to naoko takei moore & kyle connaughton, authors of the “Donabe” cookbook 2 medium duck breasts (about 1 pound) Salt 2.5 cups (540 ml) kombu dashi 2/3 cups (160 ml) sake 1/3 cup (80 ml) mirin 1/4 cup (60 ml) soy 1 negi or 3 regular green onions 14 oz silken tofu 5 oz shimeji mushrooms 1 T finely grated ginger 2 T arrowroot powder Lemon zest (or yuzu) Score and salt the duck ~1 hour in advance to let the salt permeate the meat. Once ready, pat dry the fat and render some of the duck fat off by placing it fat-side down in a pan on medium-low heat (about 8-10 min). Don’t cook the breast meat. Transfer and slice thin. Combine dashi with sake, mirin, and soy sauce and bring to a simmer in a donabe clay pot. Add the negi, tofu, mushrooms. Save some of the dashi to mix with the arrowroot powder on the side. Bring to a boil, then lower to simmer and add the ginger. In a side bowl with the dashi, whisk the arrowroot powder in and slowly add in depending on how thick you want the soup. Add duck, simmer until the meat is about halfway cooked, then top with lemon zest, negi greens, and musashi optionally added some flower petals we needed to get rid of in the fridge. Serve on top of soba. #donabe #hotpot #dinnerideas #japanesehomecooking #duck #nycfoodie
On the profile · Oct 30, 2024