This professional technique

Cloudy duck nanban

COOKING INGREDIENTS

This professional technique

FREE

Ingredients

<Amount>
  • Minced duck

    80g

  • Wholesale Yamatoimo

    5g

  • Egg white

    1/2 piece

  • green onion

    One

  • pumpkin

    50g

  • Shimeji mushroom

    30g

  • Mizuna

    1 bunch

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COMMENT

Even for veteran chefs, there are many dishes that you may not know how to cook just by hearing about them or seeing them at a glance. A professional's "trick" is to carefully explain such dishes using close-up photos. It's a rewarding job to be a chef if you can amaze your customers.

How to make Cloudy Duck Nanban

How to make Cloudy Duck Nanban

  1. The white part of the green onion is boiled once, then it is put on a rack without being dropped into water, and salt is sprinkled on it. After draining the water to a certain extent, it is put into a blender with bonito stock and chicken soup to make a paste, and then it is Surinagashi (Pureed soup) and simmered. This is a dish that is very popular with our frequent customers.

  2. 1. Combine minced duck meat, grated yam, and egg white, season to taste, and marinate in kelp soup.

  3. ② After boiling the green onions, transfer them to a colander, sprinkle with salt, and when they have cooled, make them into a paste. Add the green onion paste to the soup stock, adjust the flavor, and add thin kudzu.

  4. ③ After boiling the pumpkin and Shimeji mushroom, soak them in the juice.

  5. ④ Boil the mizuna until it is well colored, then soak it in the liquid.

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