Authentic Japanese Cooking: Duck Teriyaki

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Duck Teriyaki (2) Sweet Potato Rice.

(1) Duck Teriyaki

Ingredients (Serves 2)
1 duck tenderloin
8 cherry tomatoes
1 naganegi long onion
A dash of vegetable oil
A pinch each of salt and sansho powder

Teriyaki sauce:
150 ml sake
30 ml honey
30 ml soy sauce

Sweet vinegar:
100 ml each of rice vinegar and water
30 g sugar

1. Make an incision into the duck skin and prick the meat side with a fork.
2. Lay the duck, skin side down into a pan and cook it over medium heat. When the skin becomes a crispy golden brown, take the duck out and remove excess oil by patting with a paper towel.
3. Pour some sake into the pan. Add honey and soy sauce; mix, and cook over medium heat.
4. Place the duck, skin side down in the pan. When it is cooked, wrap the duck in aluminum foil and let it rest for a while.
5. Cut the naganegi long onion into 3cm pieces. Sautee in the pan.
6. Cut cherry tomatoes in half. Marinate them with sweet vinegar.
7. Slice the duck and serve with the naganegi long onion and marinated tomatoes.

(2) Sweet Potato Rice

Ingredients (Serves 2)
1 sweet potato (200 g)
360 ml rice
450 ml water
1/3 tsp salt
1 tsp powdered kombu tea
Black sesame seeds, as needed

1. Cut the sweet potato into 1.5cm cubes. Soak in water to remove surface starch, drain, and pat the sweet potato with a paper towel.
2. Rinse the rice and place in a rice cooker, along with the appropriate amount of water, salt and kombu tea. Place the potato on the rice (do not mix in). Cook the rice.