Duck with Soy Sauce and Mushrooms

In his book Yamazato, Kaiseki Recipes: Secrets of the Japanese Cuisine, author and Michelin Award winning chef Akira Oshima includes a recipe for breast of duck, marinated in a soy-based sauce, served with Belgian endive (chicory) and karashi (Japanese mustard). A mouth-watering dish. The book contains some 20 recipes that are technically challenging (at least, we think so) and well written.

In general the combination of duck and soy sauce works really well. It’s all about sweetness and umami. The Japanese mushrooms (shiitake, enoki, nameko and/or shimeji) add nuttiness and texture to the dish.
We use soy sauce and tsuyu: a mix of soy sauce, mirin and dashi, ideal for making a tempura dip and great to give extra flavor to the sauce.

Wine Pairing

We enjoyed our duck with a glass of gewurztraminer (full bodied and long lasting with aromas of lychees and roses) but there are many options in this case. Perhaps a nice rosé or a sake with a touch of sweetness?

What You Need

  • Breast of Duck
  • Japanese Mushrooms
  • Soy Sauce (preferably with less salt)
  • Tsuyu
  • Chicken Stock
  • (Olive) Oil
  • Mirin
  • (optional) Sake

What You Do

Start by cleaning the breast of duck and then fry it, straight from the fridge, for 12 minutes on the skin-side and 2 minutes on the meat-side in a non-stick pan. Wrap in foil, making sure the skin is not covered. Clean the pan with kitchen paper and fry the sliced mushrooms for 5 minutes or so in oil until ready. Set aside and keep warm. Add soy sauce, tsuyu and chicken stock to the pan and reduce. Add a splash of sake and some mirin. Add cooking liquid of the duck. Let simmer for a few minutes, add the mushrooms and make sure they are coated with the sauce. Slice the duck, add liquid to the sauce, stir and serve.

Duck with Soy Sauce and Mushrooms ©cadwu
Duck with Soy Sauce and Mushrooms ©cadwu

Dashi with Nameko and Shrimps

Nameko (or Pholiota Nameko) is a very popular, cultivated mushroom in Japan. It’s used in stir-fries and miso soup. The taste is nutty, the color amber brown and the texture is firm, also after cooking. The flavor combines very well with (home-made) dashi and shrimps.  The kamaboko (made from processed seafood) and the mitsuba (Japanese parsley) add colour and extra flavour to the dish. Light, delicate and refreshing: a memorable starter.

Sake Pairing

If you want to serve a drink with the soup, then serve taru sake. This dry sake is characterized by its refreshing taste and the aroma of Yoshino cedar. The sake was stored in a barrel (taru) made of cedar. Taru sake is about skills, history, dedication and refinement. Yes, you guessed right, we simply love it. Our choice? The one made by Kiku-Masamune.

What You Need

  • For the Dashi
    • 500 ml Water
    • 10 gram Konbu
    • 10 gram Katsuobushi
  • 100 gram Nameko
  • 2 large Shrimps
  • Sake
  • Light Soy Sauce
  • Yuzu
  • Kamaboko
  • Mitsuba

What You Do

Clean the shrimps and cut lengthwise in two. Let the shrimps marinade in two tablespoons of sake and transfer to the refrigerator for an hour. Clean the mushrooms with kitchen paper if necessary. Prepare the dashi; add a small tablespoon of sake and a similar quantity (or less) of soy sauce. Add the mushrooms to the soup. After a few minutes (depending on the size of the mushrooms) add four slices of kamaboko and the shrimps.  Taste and add some more soy sauce and or perhaps yuzu if necessary. Serve immediately when the shrimps are ready. If possible add some mitsuba.

Dashi with Nameko and Shrimps ©cadwu
Dashi with Nameko and Shrimps ©cadwu