Cut the Japanese leeks into 5 cm pieces, and grill until browned.
Cut off the hard ends of the enoki and shiitake mushrooms. Cut the mushrooms into bite-size pieces. Cut the mizuna greens into 5 cm pieces. Slice the duck meat diagonally.
Bring the A. ingredients to a boil, add the duck and vegetables and simmer. Enjoy.
To finish up the hot pot meal, cook soba in the leftover broth. It's the best!
Story Behind this Recipe
Grilled Japanese leeks are so sweet and delicious, so I grill and add them when I make duck nabe. The combination of the grilled leeks with the delicious duck broth is amazing ♪
- The duck is easier to cut when it's half frozen. - If the Japanese leeks are grilled too long, they will get tough, so grill them over high heat just until they're slightly charred. - I made the dashi stock from kombu seaweed and bonito flakes. (Use 15 g of bonito flakes and a 10 cm piece of kombu with 1000 ml of water)