📝 About This Recipe
Jibu-ni is the soul of Kanazawa, a refined samurai-era stew from Ishikawa Prefecture that embodies the elegance of Kaga cuisine. This dish features succulent slices of duck coated in flour, simmered in a rich dashi-soy broth that thickens into a silky glaze, preserving the meat's tenderness. With its vibrant seasonal vegetables and a sharp kick of fresh wasabi, it offers a sophisticated balance of earthy, sweet, and savory flavors that feel like a warm hug from Old Japan.
🥗 Ingredients
The Proteins
- 300 grams Duck Breast (skin removed, sliced into 1/2-inch thick bite-sized pieces)
- 1 package Sudare-fu (or Wheat Gluten) (traditional pleated gluten; can substitute with thick fried tofu or standard mochi-fu)
Vegetables and Aromatics
- 4 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on caps)
- 100 grams Bamboo Shoots (boiled/prepared, sliced into wedges)
- 1 bunch Spinach or Komatsuna (blanched and cut into 2-inch lengths)
- 1/2 Carrots (sliced into flower shapes for traditional presentation)
The Braising Liquid
- 2 cups Dashi Stock (high quality kombu and katsuobushi broth)
- 3 tablespoons Soy Sauce (use Japanese dark soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1 tablespoon Sugar (adjust to taste)
Coating and Garnish
- 1/4 cup All-purpose Flour (for dredging the duck)
- 1 tablespoon Fresh Wasabi (grated, to be served on top)
- 1 pinch Yuzu Peel (finely julienned for fragrance)
👨🍳 Instructions
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1
Prepare the duck by slicing it against the grain into thin, bite-sized medallions. Lightly season with a pinch of salt and set aside for 10 minutes.
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2
Blanch the spinach in boiling salted water for 30 seconds, immediately shock in ice water, squeeze out excess moisture, and cut into 2-inch pieces.
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3
If using dried sudare-fu, soak it in warm water until soft, then squeeze out the water and cut into bite-sized rectangles.
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4
In a wide, shallow pot or a traditional 'nabe', combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil over medium heat.
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5
Add the shiitake mushrooms, bamboo shoots, and carrot flowers to the simmering broth. Cook for about 5-7 minutes until the vegetables are tender.
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6
While the vegetables cook, dredge each piece of duck thoroughly in the flour. Shake off the excess; you want a light, even coating which will later thicken the sauce.
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7
Add the sudare-fu to the pot, allowing it to soak up the flavorful broth for 2 minutes.
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8
Carefully slide the floured duck pieces into the simmering liquid one by one. Do not crowd them; ensure they are submerged.
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9
Simmer the duck for only 2-3 minutes. The flour coating will gelatinize, creating a glossy, thickened sauce (the 'Jibu' sound of simmering is where the name originates).
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10
Add the pre-cooked spinach to the pot just at the end to warm it through without losing its vibrant green color.
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11
Check the consistency of the sauce; it should be thick enough to coat the back of a spoon. If too thin, simmer for one more minute.
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12
Arrange the ingredients beautifully in deep ceramic bowls, ensuring a mix of colors is visible. Ladle the thickened broth over the top.
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13
Finish each bowl with a small dollop of fresh wasabi and a few slivers of yuzu peel for a bright, aromatic contrast.
💡 Chef's Tips
Do not overcook the duck; it should be slightly pink in the center to remain tender and juicy. The flour coating is essential—it acts as a barrier to keep the juices in the meat and thickens the sauce simultaneously. If you cannot find duck, chicken thigh is a common and delicious substitute in Japanese households. Use high-quality dashi (preferably made from scratch) as it is the foundation of the entire flavor profile. Always serve with fresh wasabi; the heat of the wasabi cuts through the richness of the duck and the sweetness of the glaze.
🍽️ Serving Suggestions
Serve with a side of steamed short-grain Japanese rice to soak up the extra glaze. Pair with a dry, crisp Sake (Junmai Ginjo) from the Ishikawa region to complement the savory notes. A side of lightly pickled cucumber (Sunomono) provides a refreshing textural contrast. For a full Kaga-style meal, serve with a small bowl of clear soup and seasonal fruit. Enjoy as a main course in a traditional multi-course Kaiseki dinner.