📝 About This Recipe
Kamo-nabe is the quintessential winter delicacy of Japan, celebrated for the rich, savory depth that duck fat lends to a refined dashi broth. This soul-warming hot pot balances the gamey elegance of duck breast with the charred sweetness of Tokyo negi and the earthy complexity of wild mushrooms. As the ingredients simmer together at the table, the broth evolves into a luxurious nectar, making it a favorite for intimate gatherings and cold evenings.
🥗 Ingredients
The Duck
- 14-16 ounces Duck Breast (Magret or Pekin) (thinly sliced against the grain while partially frozen)
- 6 ounces Duck Thigh Meat (ground or finely minced for meatballs (tsukune))
- 1 teaspoon Ginger (freshly grated, for the meatballs)
The Golden Broth
- 6 cups Awase Dashi (high-quality kelp and bonito stock)
- 1/2 cup Shoyu (Soy Sauce) (use a mix of dark and light soy if available)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 1 tablespoon Sugar (to balance the saltiness)
Vegetables and Accompaniments
- 2 large Tokyo Negi (Leek) (cut into 2-inch cylinders)
- 1/2 head Napa Cabbage (cut into bite-sized pieces)
- 8 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on caps)
- 1 bundle Enoki Mushrooms (base removed)
- 1 bunch Shungiku (Chrysanthemum Greens) (or substitute with watercress)
- 1 block Yaki-Tofu (grilled firm tofu, cut into cubes)
- 2 packs Udon Noodles (for the 'shime' or finale)
👨🍳 Instructions
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1
Prepare the duck breast by slicing it into 1/8-inch thick pieces. If the meat is too soft, place it in the freezer for 20 minutes to firm up for easier slicing.
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2
Create the duck meatballs (tsukune) by mixing the minced duck thigh, grated ginger, a pinch of salt, and a teaspoon of sake in a small bowl until the mixture becomes tacky.
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3
Heat a dry cast-iron skillet over medium-high heat. Sear the Tokyo negi cylinders until the skins are charred and blackened in spots; this caramelization is essential for a smoky broth flavor.
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4
In a large Donabe (clay pot) or a heavy stainless steel pot, combine the dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer.
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5
Arrange the napa cabbage (sturdier white parts first), shiitake mushrooms, and grilled tofu in the pot. Let them simmer for 5-7 minutes until the cabbage begins to soften.
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6
Using two spoons, form small, walnut-sized meatballs from the duck thigh mixture and gently drop them into the simmering broth.
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7
Add the charred Tokyo negi and the leafy green parts of the napa cabbage to the pot.
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8
Carefully lay the duck breast slices on top of the vegetables. Do not overcook them; they only need about 1-2 minutes to reach a perfect medium-rare pink.
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9
Add the enoki mushrooms and shungiku greens last, as they wilt almost instantly in the steam.
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10
Skim off any grey foam (scum) that rises to the surface to keep the broth clear and pristine.
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11
Serve immediately from the pot, ensuring each guest gets a mix of duck, vegetables, and a generous ladle of the enriched broth.
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12
Once the main ingredients are finished, add the udon noodles to the remaining broth to soak up the concentrated duck fat and flavors for a satisfying conclusion.
💡 Chef's Tips
Don't overcook the duck breast; it becomes tough and chewy if boiled for too long—aim for a tender pink center. Charring the leeks is the secret 'pro' move; the burnt outer layer adds a complex sweetness you can't get otherwise. If you can't find Tokyo negi, use the white parts of very thick leeks. Save the fat trimmed from the duck breast to sauté the leeks if you want an even richer flavor profile. Use a Donabe if possible, as the ceramic retains heat evenly and provides an authentic aesthetic experience.
🍽️ Serving Suggestions
Serve with a side of Shichimi Togarashi (seven-spice powder) for those who like a spicy kick. Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the duck fat. A small dish of pickled daikon (takuan) provides a refreshing crunch between bites. Offer Yuzu Kosho (citrus chili paste) as a condiment to add a bright, floral acidity to the meat. Finish the meal by whisking an egg into the final udon-broth mixture for a 'Zosui' style porridge.