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.
Photographed by Taku Kudo
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.