📝 About This Recipe
This elegant Futamono is a cornerstone of the Kaiseki experience, featuring tender duck breast dusted in flour to create a velvety 'shining' texture known as Jibuni. Bathed in a gold-standard Ichiban Dashi infused with dark soy and mirin, the dish balances the richness of the duck with the earthy sweetness of taro and the sharp brightness of fresh wasabi. It is a masterclass in texture and temperature, designed to be unveiled at the table to release a fragrant cloud of steam that awakens the senses.
🥗 Ingredients
The Protein
- 300 grams Duck Breast (skin removed, sliced into 1/2 cm thick bite-sized pieces)
- 3 tablespoons Katakuriko (Potato Starch) (for dredging the duck)
The Braising Liquid (Dashi Base)
- 600 ml Ichiban Dashi (freshly made from kombu and katsuobushi)
- 2.5 tablespoons Usukuchi Soy Sauce (light color soy sauce)
- 2 tablespoons Mirin (high quality hon-mirin)
- 1 tablespoon Sake (dry culinary sake)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
Vegetables and Accompaniments
- 4 pieces Satoimo (Taro Root) (peeled and turned into hexagonal shapes)
- 4 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on caps)
- 80 grams Bamboo Shoot (Takenoko) (boiled and sliced into wedges)
- 1 small bunch Spinach or Komatsuna (blanched and shocked in ice water)
Garnish
- 1 knob Fresh Wasabi (grated finely just before serving)
- 1 piece Sudachi or Yuzu zest (cut into a fine needle shape)
👨🍳 Instructions
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1
Prepare the Satoimo (taro) by peeling and shaping them into uniform hexagons (rokaku-muki). Rub them with a little salt to remove sliminess, rinse, and parboil in water for 5 minutes until slightly tender.
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2
Blanch the spinach in boiling salted water for 30 seconds, immediately shock in ice water, squeeze dry, and cut into 4cm lengths. Set aside for final assembly.
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3
In a medium saucepan, combine the Ichiban Dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat.
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4
Add the parboiled taro, shiitake mushrooms, and bamboo shoots to the simmering dashi. Lower the heat and simmer gently for 10-12 minutes until the vegetables are tender and have absorbed the flavors.
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5
While the vegetables simmer, prepare the duck. Ensure the slices are dry, then dredge each piece thoroughly in the potato starch (katakuriko), tapping off any excess. This starch is the secret to the 'Jibuni' style, creating a silky coating.
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6
Using slotted spoons, remove the cooked taro, mushrooms, and bamboo from the broth and set them aside in a warm bowl. Keep the broth simmering.
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7
Gently slide the floured duck slices into the simmering broth one by one. Do not crowd the pan. Simmer for only 60-90 seconds; the duck should remain slightly pink and tender in the center.
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8
Observe the broth; the potato starch from the duck will naturally thicken the liquid into a light, glossy sauce (ankake).
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9
Warm four traditional lidded lacquer or ceramic bowls (wan) by rinsing them with hot water and drying them.
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10
Arrange the vegetables aesthetically in the center of each bowl: one taro root, one shiitake, two wedges of bamboo, and a neat bundle of the blanched spinach.
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11
Place 3-4 slices of the velvety duck against the vegetables, building height in the bowl.
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12
Ladle the thickened, hot broth over the ingredients until the bowl is about one-third full.
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13
Place a small dollop of freshly grated wasabi on top of the duck and garnish with a sliver of citrus zest.
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14
Cover immediately with the lid to trap the steam and aroma. Serve the dish to your guests at once.
💡 Chef's Tips
Do not overcook the duck; it should be succulent and medium-rare to avoid a rubbery texture. If the broth isn't thick enough after cooking the duck, mix a teaspoon of potato starch with water and whisk it into the boiling broth. Always use Ichiban Dashi (the first extraction) for this dish, as the quality of the kelp and bonito flakes defines the soul of the soup. Shape your vegetables with precision; in Kaiseki, the visual 'cut' of the vegetable is as important as the flavor. Ensure the wasabi is real Wasabia Japonica if possible, as the heat and floral notes are much more refined than horseradish paste.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to cut through the richness of the duck. Serve as the mid-course in a multi-course Japanese dinner, following the sashimi (Otsukuri) course. Accompany with a small side of pickled ginger or seasonal tsukemono. Provide a high-quality lacquer spoon to ensure guests can enjoy every drop of the thickened dashi broth.