Aigamo Duck Hot Pot

Aigamo duck and grilled Japanese leeks are a match made in heaven! Serve in a rich, soy sauce-flavored dashi, and finish it off by adding soba, udon noodles, or mochi rice cakes.

Aigamo Duck Hot Pot
Photographed by Taku Kudo

Recipe by
Michiko Kawamura







Calorie count is per serving.

Ingredients (Serves 4)

  • 1-2 aigamo duck breast(s)
  • 2 Japanese leeks
  • 2 packs king oyster mushrooms
  • 100 ml sake
  • 100 ml mirin
  • 1.4 L dashi
  • 4 tbsp soy sauce
  • 4 mochi rice cakes
  • A pinch of sansho pepper
  • A pinch of salt



Use a bamboo skewer to make several pricks in the duck skin. Place the duck, skin-side down, in a pan and dry-fry until golden brown to render the fat. Use a paper towel to soak up the fat, then turn the duck over to brown the other side. Remove and cut into 5-7 mm thick slices.


Be careful not to cook the duck all the way through.


Cut the leeks into 4-5 cm lengths and grill. Cut the king oyster mushrooms lengthwise into 4-6 equal pieces.


Add the sake and mirin to a donabe clay pot and place over heat. When it comes to a gentle boil, add the dashi, soy sauce, and a pinch of salt.


Add the duck, leeks and mushrooms to the pot and bring to a gentle boil. Add the mochi and sprinkle with sansho pepper to taste.


*Add mochi rice cakes*
Many people in Japan add udon noodles to finish off eating a hot pot, but mochi is a delicious option too! The soft mochi pieces absorb the dashi that's full of umami from the duck. Sprinkle with sansho pepper to taste.

*Tips for making a delicious aigamo duck hot pot*
The key is to remove excess fat by dry-frying the duck skin. This removes the distinctive smell of the duck fat, leaving a mouth-watering aroma. Allow the meat to cool for a while before cutting to prevent the juices from leaking out.