Suki Yaki Duck Breast
Suki Yaki Duck Breast
Ingredients
- Duck Breast Sliced – 150 g
- Japanese Spring Onion – 30 g
- White Tofu – 70 g
- Shimeji Mushroom – 35 g
- Shitake Mushroom – 20 g
- Konjac – 60 g
- Japanese Soy Sauce – 70 g
- Combu – 5 g
- Dried Bonito – 5 g
- Mirin – 10 g
- Water – 300 ml
Method
- Boil water in a pot
- Add bonito and combu then season with soy sauce and mirin, set aside
- Heat the sukiyaki pot then add duck breast, and sukiyaki broth
- Arrange mushroom, spring onion, tofu in a sukiyaki pot
- Keep simmer until boiled, serve with rice and egg dip