1. 1

   Cut the duck meat into 8 slices, each 8 mm / 0.3 in. thick.

2. 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. 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. 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. 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. 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. 7

   Place the cooked nama-fu, vegetables and duck along with the spinach in a serving bowl. Reserve the liquid in the saucepan.

8. 8

   If desired, add a little wheat flour to the saucepan, stirring constantly over medium heat until the broth has thickened.

9. 9

   Pour this liquid over duck and vegetables, and serve garnished with a dab of wasabi.

Recipe by Kikkoman Corporation