Duck Dumpling Soup

Name: Duck Dumpling Soup
Yield: Serves 4
Cuisine: Japan
Ingredients: Vegetables cut or punched into flower shapes, such as carrot, yuzu peel, and turnip (carrot and turnip should be cooked until tender in the simmering liquid); 1 tsp. kuchinashi (dried gardenia fruit); 2¼ cups (540 ml) dashi; 1½ Tbsp. kudzu slurry (equal parts kudzu starch and cold water); Gold leaf; 2 kuwai roots; 4 pieces yomogi mochi; 1 Tbsp. usukuchi soy sauce; 2½ cups (600 ml) dashi; 4 pieces Kujo onion, each 1¼ in. (3 cm) long; ½ tsp. juice squeezed from grated ginger; 1 plus ⅓ Shogoin turnip; ½ tsp. salt; ⅓ oz. (10 g) grated maru yam; 3⅓ oz. (100 g) ground duck breast; Powdered sansho pepper; 1 tsp. soy sauce; 1⅓ oz. (40 g) raw surimi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

A covering of very finely sliced turnip resembles thin ice. Underneath, yomogi mochi and plum blossom shapes add color to signal the coming of spring.

Ingredients

1 plus ⅓ Shogoin turnip
4 pieces Kujo onion, each 1¼

Asia
Japan
Spring
Soup

Method

Peel the whole turnip into a cylinder about 4 in. (10 cm) in diameter and cut the cylinder into 1 mm thick

Ingredients

Method

Photos