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.

Kamo Nabe (Duck Hot Pot)
Photographed by Shin Ebisu


Recipe by
Sakurako Kuwahara

Easy

Chicken

Vegetables

Party

750kcal

20minutes

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)
  • [Simmering liquid]

    • 800 ml dashi
    • 50 ml sake
    • 1 tbsp mirin
    • 2 tbsp usukuchi soy sauce
    • 1/2 tbsp soy sauce

Directions

1

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).

2

Cut the mizuna into 5-6 cm lengths.

3

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.

Advice

Adding fat to the simmering liquid enriches and deepens the flavor.

4

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.