Kamo Nabe (Duck Hot Pot)
Great winter recipe. Rich flavored broth made with duck warms you up from inside. Adding mochi, sticky rice, or noodles at the end makes a great finish.
Photographed by Shin Ebisu
Calorie count is per serving.
Ingredients (Serves 2)
- 1 aigamo duck tenderloin (about 400 g)Note
Aigamo is a cross of wild and domestic duck.
- 2 bunch mizuna (400 g)
- 800 ml dashi
- 50 ml sake
- 1 tbsp mirin
- 2 tbsp usukuchi soy sauce
- 1/2 tbsp soy sauce
Trim away the excess fat and sinewy tissue. Cut the fat into fine pieces. Cut the sinewy tissue crosswise into thin shreds. Cut the remaining meat into 5 mm slices, laying the blade at an angle (sogi-giri).
Cut the mizuna into 5-6 cm lengths.
Pour the [simmering liquid] into the donabe clay pot, place over medium heat and bring to a boil. Add the fat and simmer for 2-3 minutes.
Adding fat to the simmering liquid enriches and deepens the flavor.
Add the duck meat and, after a little while, the mizuna. When the meat changes color, it's ready to eat. Each diner scoops out a portion of the ingredients and soup to eat.