Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 450 grams of skin-on duck breast and arrange the pieces on a serving platter.

2. 2

   Cut 2 large stalks of Japanese leeks into 1-inch diagonal pieces, slice 8 shiitake mushrooms, cut 300 grams of firm tofu into 1-inch cubes, and peel and grate 300 grams of daikon radish.

3. 3

   Combine 960 ml of dashi stock, 60 ml of soy sauce, 60 ml of mirin, and 60 ml of sake in a clay pot, then add 15 grams of freshly grated ginger and bring the mixture to a gentle simmer over medium heat.

4. 4

   Add the sliced shiitake mushrooms and tofu cubes to the simmering broth in the clay pot and cook for 5 minutes.

5. 5

   Carefully add the duck slices and Japanese leek pieces to the clay pot and cook for 2 to 3 minutes, ensuring the duck is lightly cooked but still tender.

6. 6

   Stir in the grated daikon radish and cook for another 2 minutes, allowing it to slightly wilt into the broth.

7. 7

   Serve immediately from the clay pot, garnishing each portion with 50 grams of watercress or mizuna and a sprinkle of 1 teaspoon of Shichimi Togarashi for an added kick.