Seasoned stock
Fresh stock (made with kombu and dried bonito flakes) 8 cups
Mirin 125ml
Dark-colored soy sauce 250ml
Sugar 20g
Sake 30ml
Grated daikon mixed with egg yolk (see )
Japanese pepper seed powder
Preliminary seasonings
Salt
Japanese pepper seed powder

1. Remove any excess fat and tendons from the duck meat and slice thinly. Cover a cutting board with plastic wrap, place the slices of duck and lightly sprinkle them with salt and Japanese pepper seed powder. Cover with another sheet of plastic wrap and pound the slices using a pestle to make them thin. [Procedure photo 1](Tip 1)
   

2. Remove the roots from the potherb mustard and rinse well. Cut it into 6cm-long pieces. Remove the roots from the Welsh onion and cut the white part into 4cm-long pieces. (Tip 2)
   

3. Heat the stock in a pot, add the seasonings and bring to a boil. Add the slices of duck, potherb mustard and Welsh onion. Bring it to a boil again, then turn off the heat. (Tip 3)
   

4. Serve with the grated daikon mixed with egg yolk, or with Japanese pepper seed powder, according to taste.

Tips:

1. Because duck meat shrinks and becomes tough after cooking, stretch it by pounding it beforehand to prevent this. If you place the slices of duck between two sheets of plastic wrap, they can be stretched nicely.

2. Kujo-negi, with its sweet taste, is preferable to Welsh onion. If you use Welsh onion, however, toast the surface in a frying pan or over a gridiron to increase its sweetness before adding it to the pot. [Procedure photo 2]

3. Right after the color of the duck slices starts to turn whitish in the pot, turn off the heat. Duck meat becomes tough if overcooked. Also, do not overcook the potherb mustard, either. Cook it briefly so as to retain its crispy texture.

Cooking Term

Grated daikon mixed with egg yolk

Daikon-240g, Egg yolk-1

Grate the daikon and squeeze off half the moisture from the grated daikon. Mix it with the egg yolk.