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RECIPE
16 INGREDIENTS 17 STEPS 8hr 20min

Jibu-Ni Boiled Duck

5.0
1 Ratings
A local dish from Ishikawa Prefecture, this Jibu-Ni Boiled Duck recipe is served in a Michelin-Starred fashion. A warm, comforting dish made with tofu, seitan, carrots, mushrooms, mustard spinach, and duck, let your taste buds travel to Japan and enjoy this flavorful pot of goodness.

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Jibu-Ni Boiled Duck Recipe | SideChef
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A local dish from Ishikawa Prefecture, this Jibu-Ni Boiled Duck recipe is served in a Michelin-Starred fashion. A warm, comforting dish made with tofu, seitan, carrots, mushrooms, mustard spinach, and duck, let your taste buds travel to Japan and enjoy this flavorful pot of goodness.

Sign up here for more exclusive Japanese recipes.
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The only service that can fully reproduce the “admired taste” of top chefs in Japan, a world-renowned gastronomic country.
https://www.chefshat-tokyo.com/register?src=sidechef
8hr 20min
Total Time
1hr 10min
Active Time
$19.95
Cost Per Serving

Ingredients

Servings
2
US / METRIC
4 oz
Skin-on Duck Breasts
Fresh from Aichi
1/2 slice
Seitan
Sugitani's Shiraito-fu
2
Shiitake Mushrooms
Fresh produce from Yamagata
1 bunch
Japanese Mustard Spinach
Fresh produce from Tokyo
1/3
Broiled Tofu
Mutsumi
1/4
Fresh produce from Chiba
1/2 Tbsp
Wasabi Paste
From Shizuoka
or Freshly Grated Wasabi
3 Tbsp
Sakurai Foods’ Organic Buckwheat Flour

Broth

10 cups
Bonito Flakes
Kanechi's jo-hanakatsuo
2/3 cup
Kombu
Natural Rausu kombu (kelp)
15 cups
Water

Seasoned Broth

0.9 fl oz
Sake
Maiogi
0.9 fl oz
0.9 fl oz
1.8 fl oz
Mirin
Manjo
3/4 tsp
Cup Jirushi

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Nutrition Per Serving

VIEW ALL
CALORIES
558
FAT
4.6 g
PROTEIN
64.1 g
CARBS
47.2 g

Cooking Instructions

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Step 1
In a saucepan, soak the Kombu (2/3 cup) in the Water (15 cups) for six hours.
Step 2
Place the saucepan over high heat. Remove the kombu just as the water starts to come to a boil and skim off the scum.
Step 3
Turn off the heat, add the Bonito Flakes (10 cups) , and wait for one minute.
Step 4
Strain the broth with a kitchen paper towel.
Step 5
Mix 12.2 fl oz of broth with Sake (0.9 fl oz) , Light Soy Sauce (0.9 fl oz) , Dark Soy Sauce (0.9 fl oz) , Mirin (1.8 fl oz) , and Granulated Sugar (3/4 tsp) for the seasoned broth.
Step 6
Soak Seitan (1/2 slice) in water for about 70 minutes.
Step 7
Coarsely chop the Japanese Mustard Spinach (1 bunch) .
Step 8
Cut the Carrot (1/4) into strips.
Step 9
Remove the stems of Shiitake Mushrooms (2) and cut them into bite-size pieces.
Step 10
Cut the Broiled Tofu (1/3) into four pieces.
Step 11
Cut wheat gluten into bite-sized pieces.
Step 12
Slice the Skin-on Duck Breasts (4 oz) by angling the knife. Scorch lightly with the gentle strokes of the knife.
Step 13
Lightly coat the duck with Buckwheat Flour (3 Tbsp) .
Step 14
Pour seasoned broth into a saucepan and place it over high heat. Add shiitake mushrooms, broiled tofu, and sudare-fu.
Step 15
When the seasoned broth becomes warm, add the carrots and Japanese mustard spinach.
Step 16
Add the duck.
Step 17
Wasabi Paste (1/2 Tbsp) can be added as an option on the serving dishes.

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Nutrition Per Serving
Calories
558
% Daily Value*
Fat
4.6 g
6%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
85.7 mg
29%
Carbohydrates
47.2 g
17%
Fiber
6.0 g
21%
Sugars
14.3 g
--
Protein
64.1 g
128%
Sodium
2596.4 mg
113%
Vitamin D
0.0 µg
0%
Calcium
644.5 mg
50%
Iron
8.0 mg
44%
Potassium
3069.9 mg
65%
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