Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- 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
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
*1 tbsp granulated chicken soup
*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.