Autumn｜Chicken｜Japanese food｜鴨肉と白菜の胡桃味噌和え
Duck and Napa Cabbage Tossed in Walnut Miso Sauce
Culinary Workshop - Culinary Art - Nov. 2011
Ingredients (Serves 4)
| Duck meat (block) | 100g ... Sear both sides in a frying pan carefully, blot excess fat with paper towels. Chill in the refrigerator, then slice into 5mm thick pieces. |
| Chinese cabbage | 2-3 leaves ... Cut diagonally into bite-sized pieces |
| Green onions | 2-3 stalks ... Finely chopped |
Walnut Miso
| Walnuts | 20g |
| White sesame seeds | 1 tbsp |
| Miso | 3 tbsp |
| Sake | 1 tbsp |
| Sugar | 2 tbsp + a little more |
| Mirin | 1 tbsp |
| Soy sauce | 1/2 tsp |
Steps
- Toast the walnuts and white sesame seeds until fragrant. Grind in a mortar and pestle until smooth, then add miso and continue grinding.
- Transfer the mixture to a pot, add the other seasonings, and heat while stirring until thickened.
- Layer the cabbage and duck meat alternately, starting with the cabbage, in a steamer. Steam for about 4 minutes. Transfer to a strainer, let cool slightly, and pat dry.
- Toss the steamed ingredients with about half of the walnut miso sauce.