I wanted something soupy and chose this Japanese new year specialty (good fortune is always welcome any time of the year in this network hood.. )Duck and Leek O-zoni
40g duck tenderloin, thinly sliced
1 cake of kaku mochi
1/4 stalk of leek, 3 cm
1/8 bunch of mizuna
- Blanch the mizuna in salted boiling water then plunge into cold water.
- Cut off the roots and slice into 3 cm lengths.
- Grill the leeks and kaku mochi on both sides.
200ml dashi
Seasoning:
1 tbsp soy sauce
3/4 tsp mirin
3/4 tsp sake
2 slices of kamaboko
A strip of lemon peel
- Bring the stock to a boil and add the seasoning along with the duck.
- Simmer until duck is just cooked through.
- Arrange the leek, kaku mochi, mizuna, kamaboko in a bowl.
- Pour over the broth and top with slices of duck.
- Garnish with a strip of lemon peel.
(Recipe from here)
