Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of boneless, skinless duck breast into 2 cm bite-sized pieces and then combine 2 tablespoons of soy sauce, 1 tablespoon of sake, 1 tablespoon of mirin, 1 teaspoon of grated fresh ginger, and 1/2 teaspoon of grated fresh garlic in a medium bowl.

2. 2

   Add the cut duck pieces to the marinade mixture, toss to coat them evenly, then cover the bowl and refrigerate for at least 20 minutes to allow the flavors to infuse.

3. 3

   Place 1/2 cup of potato starch in a shallow dish and dredge each marinated duck piece, shaking off any excess starch, to ensure a thin, even coating.

4. 4

   Heat 4 cups of neutral oil for deep frying in a deep pot or wok to exactly 170°C (340°F) over medium-high heat, monitoring the temperature with a cooking thermometer.

5. 5

   Carefully deep-fry the coated duck pieces in batches for 3 to 4 minutes per batch, being careful not to overcrowd the pot, until they turn a beautiful golden brown color and are thoroughly cooked through.

6. 6

   Remove the crispy fried duck from the hot oil with a slotted spoon or spider and transfer them to a wire rack placed over a paper towel-lined baking sheet to effectively drain any excess oil.

7. 7

   Divide 4 cups of cooked Japanese short-grain rice evenly among four individual serving bowls, then top each bowl with 1 cup of shredded green cabbage and an equal portion of the hot, freshly deep-fried duck pieces.

8. 8

   Serve the Kamo no Tatsuta-age Donburi immediately with 4 optional lemon wedges on the side for individual squeezing over the duck, adding a refreshing zest.