Jibuni
Duck dusted in flour and simmered in a soy broth with mushrooms and vegetables, typical of Kanazawa since samurai times. The flour thickens the broth and keeps the meat very tender.
Ingredients
- 2 duck (or chicken) breasts, sliced
- Flour or potato starch
- 500 ml dashi
- 60 ml soy sauce
- 60 ml mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- Shiitake mushrooms, spinach and fried tofu
- Wasabi
How to make it at home
- Bring the dashi to the boil with the soy sauce, mirin, sake and sugar.
- Simmer the mushrooms and tofu in the broth for a few minutes.
- Dust the duck slices in flour and cook them in the broth for 2 or 3 minutes, without overcooking.
- Add the spinach at the end.
- Serve in bowls with a little broth and a dab of wasabi.
The trick: The flour on the meat thickens the broth: you don’t need to add anything else.