Name: Pot-Cooked Duck and Green Vegetables (Kamo Nabe)
Yield: Serves four
Cuisine: Japanese
Ingredients: about 10 ml/2 tsp coarse sea salt; 8 white peppercorns, roughly crushed; 75 ml/5 tbsp shoyu; freshly ground white pepper; 120 ml/4 fl oz/½ cup sake; 4 duck breast fillets, about 800 g/1¾ lb total weight; 2 leeks, trimmed and cut diagonally into 6cm/2½in lengths; ½ hakusai, stalk part removed and cut into 5cm/2in squares; 30 ml/2 tbsp sake; 1 egg, beaten; 130 g/4½ oz Chinese egg noodles, cooked and loosened; 8 large shiitake mushrooms, stalks removed, a cross cut into each cap; 1 bunch of chives; 500 g/1¼ lb shungiku or mizuna, root part removed, cut in half crossways; raw bones from 1 chicken, washed; 1 egg shell; 200 g/7 oz/scant 1 cup short grain rice, washed and drained; juice of 1 lime

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Prepare the ingredients for this dish, Kamo Nabe, beforehand, so that the cooking can be done at the table. Use a heavy pan or flameproof casserole with a portable stove.

Ingredients

4 duck breast fillets, about 800 g/1¾ lb total weight
8

Asia
Japan

Method

To make the stock, put the chicken bones into a pan three-quarters full of water. Bring to the boil and drain when it reaches boiling point. Wash the pan and the bones again, then return to the pan with the same amount of water. Add the egg shell and then bring to the boil. Simmer, uncovered, for 1 hour, skimming frequently. Remove the bones and egg shell. Add the rice,

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