Entree: Japan – Hokuriku – 治部煮 ➤ Jibuni (Kanazawa-style stewed duck and vegetables in a thick soy-dashi glaze)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (454 g) duck leg meat, skin on, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour for dusting
- 2 tbsp (30 ml) vegetable oil
- 4 cups (960 ml) dashi stock (homemade or instant)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) sugar
- 4 shiitake mushrooms (about 60 g), stems removed, halved
- 8 oz (225 g) satoimo (small taro), peeled and cut into bite-size pieces
- 2 oz (56 g) yaki-fu (dried wheat gluten), torn into bite-size pieces
- 1 tbsp (15 ml) toasted sesame oil (optional, for aroma)
- 2 tbsp (8 g) chopped mitsuba or parsley for garnish

Instructions

1. Season the duck pieces with salt and pepper, then lightly dust with the all-purpose flour, shaking off excess.
2. Heat the vegetable oil in a wide pot over medium-high heat and brown the duck pieces on all sides until golden; remove and set aside.
3. In the same pot, briefly sauté the shiitake and satoimo for 2–3 minutes to coat with remaining fat.
4. Return the duck to the pot, add the dashi, soy sauce, mirin, sake and sugar, and bring to a gentle simmer. Skim any scum from the surface.
5. Add the yaki-fu, reduce heat to low, and simmer gently for 12–15 minutes, until the satoimo is tender and the sauce is slightly thickened. Adjust seasoning with a little more soy or salt if needed.
6. Turn off the heat, stir in the toasted sesame oil if using, garnish with chopped mitsuba, and serve hot with steamed rice.