Ishikawa Prefecture

Jibuni

Jibuni
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RECIPE

Materials (for 4 person)

  • Duck 120g (12 slices)
  • sudare fu 1 piece
  • Taro (as you like) 4 pieces
  • fresh shiitake mushrooms 4 pieces
  • Spinach or Japanese parsley 1/4 bunch
  • Hana fu (optional) 4 slices
  • A] Light soy sauce 2 tbsp.
  • A] dark soy sauce 2 tbsp.
  • A] mirin (sweet cooking sake) 2 tbsp.
  • A] sake 2 tbsp.
  • A] Sugar 1 tbsp.
  • A] Dashi stock 2 1/2 cups or more
  • Flour Appropriate amount
  • Wasabi (Japanese horseradish) As needed

How to cook

  • 1. Cut duck into thin strips, cut sudare-fu into pieces as desired, and boil them. Peel and blanch the taro, remove the stones from the fresh shiitake mushrooms, and cut them into decorative pieces. Boil greens, shape them with sudare and cut into 2 to 3 cm pieces.

  • 2. Put seasonings A in a saucepan and heat. When it starts to simmer, add sudare-fu, taro, fu and fresh shiitake mushrooms.

  • 3. Coat the duck meat with flour, add it to the second pot and simmer.

  • 4. Place 2 and 3 in a bowl and garnish with greens.

  • 5. Add flour and water to the broth from 3, pour over 4, and garnish with horseradish.

Recipe Arrangements

provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.