COOKING INGREDIENTS
This work I want to convey
This work I want to convey
Grilled duck
How to make Kamo Nanbanyaki
How to make Kamo Nanbanyaki
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For Kamo Nanbanyaki, the duck is first drained of fat and then marinated in a bag so that the flavor can penetrate all the way to the inside. The marinade is made of equal parts sake, soy sauce, and mirin, and is left to marinate for about three days. The green onions are finely chopped and fried in a frying pan, then mixed with shichimi pepper and stuffed into the duck bag. The shichimi pepper also has antibacterial properties. The duck is then baked in the oven, and when it's done, the sauce is poured over again and baked.
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Grilled duck nanban 1
The duck is marinated in a mixture of equal parts sake, soy sauce, and mirin for about three days. -
Grilled duck 2
Finely chopped green onions are fried and mixed with shichimi spices, then stuffed into a bag-shaped duck.
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[For those who want to check the seasoning mixture before cooking]
COMMENT
Based on the concept of "making all dishes by hand," we are presenting the series "The work we want to share - Osechi cuisine edition." In the third installment, we will introduce Kamo Nanban Yaki. The maker is Master Naoto Suzuki (Tokyo Kaikan, January 2009).