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1 day 7 hours 45 min

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"Zoni" with Duck

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Ingredients (Serves 4)
*150g/ 5oz duck meat
*1 bunch "Komatsuna" mustard spinach (300g/ 10oz)
* "Kamaboko" fish-paste
*8 "Mochi" rice cakes
*4 cups/ 800ml "Dashi" stock
*4 tbsp soy sauce
*1 tbsp sake
*1 tbsp "Mirin" sweet cooking sake
* "Mitsuba" trefoil
* "Yuzu" Japanese citron

1 Boil "Komatsuna" in salted water, but retain its chewy texture. Place under cold running water. Wring out extra water by squeezing a fistful at a time. Cut into 3-4cm lengths. Squeeze again to remove more water.

2 Thinly slice the duck meat. Thinly slice "Kamaboko".

3 Soup preparation
Put the "Dashi" stock in a pan and bring it to a boil.
( How to make DASHI )
Add the duck slices. Skim the surface while cooking the meat. Turn the heat low and add soy sauce, sake, "Mirin" and salt.

4 Bake or grill "Mochi". The rice cakes will expand until they crack. The surface should be brown and crispy, but the inside soft.
* "Mochi" rice cakes are traditionally grilled on a metal mesh, but a toaster or frying pan will do.

5 Place "Mochi", "Komatsuna" and "Kamaboko" and cooked duck slices in a bowl, and pour in piping hot soup.

6 Garnish with "Mitsuba", cut into 3 cm lengths, and "Yuzu" peel.

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