Consommé with Duck Dumplings

Name: Consommé with Duck Dumplings (Kamo no Sumashi-jiru)
Cuisine: Japanese
Ingredients: 3½ ounces spinach, preferably with root attached; 1½ ounces carrot, julienned in 2½-inch lengths (½ cup); 1 ounce gobo (burdock) or celery, julienned in 2½ inch lengths (⅓ cup; if you use gobo, soak it in 1 cup cold water and 1 teaspoon vinegar; 1 ounce gobo (burdock) or celery, julienned in 2½ inch lengths (⅓ cup; if you use gobo, soak it in 1 cup cold water and 1 teaspoon vinegar; 1 ounce gobo (burdock) or celery, julienned in 2½ inch lengths (⅓ cup; if you use gobo, soak it in 1 cup cold water and 1 teaspoon vinegar; 1 ounce gobo (burdock) or celery, julienned in 2½ inch lengths (⅓ cup; if you use gobo, soak it in 1 cup cold water and 1 teaspoon vinegar; 1 ounce gobo (burdock) or celery, julienned in 2½ inch lengths (⅓ cup; if you use gobo, soak it in 1 cup cold water and 1 teaspoon vinegar; 5 ounces skinned duck breast; 2 ounces skinned and boned sea bass or cod fillet; 2 ounces skinned and boned sea bass or cod fillet; 1 tablespoon Saikyo miso (sweet white miso); 1 tablespoon Saikyo miso (sweet white miso); 1¼ teaspoons salt; 1 teaspoon sugar; 4 teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 4 teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 4 teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 2 tablespoons potato starch or cornstarch, mixed with 3 tablespoons water; 2 tablespoons potato starch or cornstarch, mixed with 3 tablespoons water; 2 tablespoons potato starch or cornstarch, mixed with 3 tablespoons water; 2 tablespoons potato starch or cornstarch, mixed with 3 tablespoons water; 1 egg white, lightly beaten; 2¾ cups dashi (fish stock); 2¾ cups dashi (fish stock); 1 teaspoon sesame oil; 1 tablespoon thin scallion rings, green part only

Kamo no Sumashi-jiru

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Compared with sardines, duck is much higher on the culinary ladder, and more expensive. For this reason, duck appears at special-occasion dinners in Japan.

To prepare duck dumplings, ground duck is mixed with sweet white miso and dashi (fish stock), and then cooked until tender and juicy. In this recipe the dumplings are served with vegetables in a clear dashi broth. You may also enjoy duck dumplings in miso soup or in duck or chicken broth.

Ingredients

Asia
Japan
Dinner
Soup

Ingredients

Method