Food Forum
Vol. 30 No. 4  January 2017

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

JIBUNI SIMMERED DUCK WITH NAMA-FU WHEAT GLUTEN & VEGETABLES

Jibuni is a local dish from Kanazawa city in Ishikawa Prefecture, and dates back to the Edo period (1603-1867). In this simple home-cooked dish, grilled tofu may be used instead of nama-fu.

Ingredients

Nama-fuNama-fu
Serves 4

324 kcal  Protein 14.9 g  Fat 15.1 g (per person)

  • 200 g / 7 oz. deboned duck breast*, trimmed of fat only on the sides
  • 4 sato-imo, taro
  • 4 fresh shiitake mushrooms
  • 50 g / 1.7 oz. carrot
  • 100 g / 3 1/2 oz. spinach
  • 160 g / 5 oz. nama-fu, wheat gluten
Seasoning
  • 500 ml / 2 C dashi stock
  • 2 T Kikkoman Soy Sauce
  • 1 1/2 T Kikkoman Light Color Soy Sauce
  • 2-3 T Kikkoman Manjo Mirin
  • 2 T sake
  • 1/2 T granulated sugar
  • Wheat flour
  • Wasabi

Directions

  1. Cut the duck meat into 8 slices, each 8 mm / 0.3 in. thick.
  2. Peel the taro; parboil and drain. Discard the tough ends of the shiitake mushrooms and carve decorative cuts into the caps (see photo).
  3. Cut carrot into strips 1 cm / 0.4 in. wide by 5 cm / 2 in. long by 3 mm / 0.1 in. thick; alternatively, cut into decorative flower shapes using a cookie cutter.
  4. Parboil the spinach and drain, then squeeze out excess water. Cut into pieces 3 cm / 1 in. long. Cut nama-fu into pieces 1 cm / 0.4 in. thick.
  5. Place the seasoning ingredients in a saucepan. Bring to a boil, then add the taro, shiitake mushrooms, carrot and nama-fu. Cover with a drop lid and simmer for 10-15 minutes over medium heat until all the ingredients are cooked. Remove all ingredients and set aside; leave the sauce in the pan.
  6. Coat the duck meat with wheat flour, and shake off the excess. In the same saucepan, add the meat one slice at a time and simmer over medium heat for 3-4 minutes.
  7. Place the cooked nama-fu, vegetables and duck along with the spinach in a serving bowl. Reserve the liquid in the saucepan.
  8. If desired, add a little wheat flour to the saucepan, stirring constantly over medium heat until the broth has thickened.
  9. Pour this liquid over duck and vegetables, and serve garnished with a dab of wasabi.

* Chicken or beef may be substituted.

Recipe by Kikkoman Corporation