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1 day 7 hours 45 min

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One-Pot Duck

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For duck meatball
*250g duck breast
*100g thinly sliced pork belly
* 50g yam
* 3 tbsp finely chopped Japanese leek
* 2 tbsp flour
* 1 egg white
* 1 tbsp sake
* 1 tsp grated garlic
* 2 tsp Chinese soup paste
* 1 tbsp sake
* light soy sauce
* pepper

The other ingredients to be added to the pot
* 1 block silken tofu
* 8 shiitake mushrooms
* 4 bundles pak-choi
* 4 stalks watercress

miso dipping sauce
*2 tbsp miso, 2 tbsp vinegar
*1 tbsp sugar, 1 tbsp Chinese chili bean paste(Doubanjiang)
*1 tsp soy sauce
* sesame oil

Ingredients for the soup base
*6 cups(1200ml)water
*1 tbsp granulated chicken soup
*1/4 cup(50ml)sake
*ponzu soy dipping sauce
*for condiments: Grated ginger, chopped spring onion, sudachi, shichimi etc.

1 Prepare the duck meatballs. Chop the duck and pork meat coarsely. Process them in the food processor. (Chop them finer with a knife if you don't have a food processor.) Peel and grate the yam.

2 Put the minced meat in a bowl. Add the leek, garlic, Chinese soup paste, sake , egg white, flour , yam ,light soy sauce, pepper and mix well.

3 Cut off the roots of the pak-choi and watercress. Cut them into 5-6 cm long pieces.
Drain the tofu and cut it into easy-to-eat pieces. Cut off the hard tips of the shiitake mushrooms and loosen them.

4 Combine the ingredients of the miso dipping sauce.

5 Pour the water to a pot and add the granulated chicken soup and sake. Turn on the heat. Bring it to a boil.

6 Add the tofu, shiitake mushroom, pak-choi and cook through.
Using 2 spoons, mold the mixture into balls and drop them into the soup.

7 When the meatballs are cooked, add the watercress and cook through.

8 Serve in individual bowls and provide with the dipping sauces and the condiments.

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