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Home-made dashi stock for soup
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2 1/2cups (600ml) water
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4 inch standard konbu (kelp)
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3/4oz kezuri-bushi (dried and shaved skipjack tuna)
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Kamo Nabe
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1lb Kamo (Duck) Meat
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2 Naga Negi (Green Onions)
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4-5 Shitake Mushrooms
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1/2 Nappa Cabbage
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2bnch Shungiku (Chrysanthemum)
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1pk Shirataki
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Eryngi Musrooms as desired
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Ichimi Peppers
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Enoki Mushrooms
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1 Tofu
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Directions:
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1) Thinly slice Duck Meat. (For frozen meat, 1/2 thawed state is the ideal state to slice the meat.)
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2) Slice Negi (onion) and Nappa cabbage into 2 inch widths.
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3) Cut stem off of Shitake Mushrooms, slice about 1 inch off of Enoki mushroom stem. (Eryngi should be sliced lengthwise into 1/2 or 1/4)
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4) Drain water from Shirataki, and slice tofu into 1 1/2 inch.
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5) Heat up Dashi in Nabe, and when it comes to a boil, add the sliced Duck meat.
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6) Add vegetables and ENJOY!
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Notes:
Enjoy with Ponzu sauce, Japanese peppers and/or grated daikon radish. Also try adding seasonal vegetables.
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Things you can buy at ANAsuper:
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Home-made dashi stock for soup
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Kamo Nabe
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Tofu
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Shirataki
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Shungiku
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Shitake Mushroom
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Enoki Mushrooms
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Ichimi Pepper
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Eryngi Mushrooms
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