Soy-Braised Duck Salad

Kamo no shōyu Ni


Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Duck and other waterfowl were hunted and eaten occasionally by the nobility in feudal Japan. Some of the ancient recipes, such as this succulent soy-braised duck, remain part of the contemporary culinary repertoire. I’ve modernized this classic dish even further by making it the main attraction of the meal (a slice or two are normally relegated to appetizer status in Japan) and presenting it with crisp, raw vegetables. This dish is usually served at room temperature, though it’s just as del