Chef Saito’s Jibuni-style Simmered Duck and Awafu [Japanese Cooking] – Dining with the Chef
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Chef Saito cooks a traditional simmered dish in a kaiseki style: Jibuni, simmered duck and awafu. It’s a great way to warm up during the cold winter months.
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(1) Jibuni-style Simmered Duck and Awafu
Ingredients (Serves 2)
– 1 duck breast (250-300 g)
– 140 g awafu (millet fu)
– 100 g spinach
– 1/2 carrot
– Salt, as needed
– 20 g fresh wasabi
– Flour, as needed
– 200 ml dashi (broth from kombu kelp and katsuobushi)
– 50 ml sake
– 50 ml soy sauce
– 2 tbsp sugar
– 2 tbsp mirin
Directions
1. Sear the scored duck, skin-side down in a pan to render the fat. Flip over and lightly cook the meat side. Remove and place on a paper towel. Cut the duck into slices, letting the oil from the duck fat remain in the pan.
2. Boil the spinach and the sliced carrot in salted water, then plunge into ice water. Cut the awafu into 1cm slices. Grate the fresh wasabi.
3. Boil the seasonings: sake, mirin, sugar and soy sauce with the dashi in a pot.
4. Coat the duck with flour. Add to the pot for 3 to 4 minutes, then add awafu for a few minutes more.
5. Stir in the reserved duck fat oil and grated fresh wasabi.
6. Serve the duck and awafu with the simmering broth. Garnish with vegetables and grated wasabi.