{"id":1649,"date":"2020-10-17T13:27:36","date_gmt":"2020-10-17T04:27:36","guid":{"rendered":"http:\/\/hulsgallerytokyo.com\/en\/?page_id=1649"},"modified":"2020-10-17T13:31:51","modified_gmt":"2020-10-17T04:31:51","slug":"2020autumnrecipe_03","status":"publish","type":"page","link":"https:\/\/hulsgallerytokyo.com\/en\/2020autumnrecipe_03\/","title":{"rendered":"Dining Recipe: Duck loin with Kujo green onion sauce"},"content":{"rendered":"

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Duck loin with Kujo green onion sauce<\/h3>\n<\/div>

A delicious duck meat dish is perfect to enjoy when the season gets colder. This time, I added sauce using Kujo green onion (a Kyoto vegetable) to roast duck, a dish popular in Japan. This vegetable is one of the traditional vegetables grown and savored in Kyoto. Its deep green leaves and billowing length are beautiful. It is characterized by its slimy mouthfeel. This time, in order to bring out the flavor of Kujo green onions, I made the sauce in a short time duration. You can also substitute it using regular green onions as well.<\/p>\n

I used a square stone plate for this dish. The matte-textured black plate displays the dish elegantly. It may seem challenging to serve on a square plate, but if you arrange the plating with a diagonal line in mind like this, it will have a well-balanced finish.<\/p>\n<\/div>

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Recipe<\/h3>\n<\/div>
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Ingredients
\n(amount for easy to make)<\/p>\n

\u30fbDuck loin\u30fb\u30fb\u30fb1 piece (about 250 g)[Combined seasoning]\n\u30fbSoup stock of bonito and kelp\u30fb\u30fb\u30fb200 ml
\n\u30fbRegular soy sauce\u30fb\u30fb\u30fb200 ml
\n\u30fbMirin (Sweet sake)\u30fb\u30fb\u30fb200 ml
\n\u30fbSake\u30fb\u30fb\u30fb100 ml
\n\u30fbGranulated sugar\u30fb\u30fb\u30fb2 and 1\/2 tablespoon<\/p>\n

\u30fbBaby leaf vegetables\u30fb\u30fb\u30fbModerate amount<\/p>\n<\/div>

Preparation : Put the bowl in a steamer and heat it.
\n\uff11\uff0eAs a pre-treatment for the duck, remove any excess fat and thin skin from the lean meat, clean the center part, drain any excess blood, and absorb the moisture firmly with a paper towel.
\n\uff12. Make a vertical cut on the skin. Put the duck skin-down before heating the frying pan and roast. (Oil comes out from the duck skin, so you don’t have to use frying oil).
\n\uff13\uff0eAdd seasoning to a medium-sized pot, let it boil, and then add “2”. Boil again and transfer the contents to a bowl in a heated steamer and steam for 10 to 12 minutes. Then, bring out the contents from the steamer and leave to cool.
\n\uff14\uff0eServe sliced duck, baby leaf, and Kujo green onion sauce on a plate, and it’s done!<\/p>\n<\/div>

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Recipe[Kujo green onion sauce]<\/h3>\n<\/div>
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Ingredients<\/p>\n

\u30fbKujo green onion\u30fb\u30fb\u30fb1 bunch\uff08about 130 g \uff09
\n\u30fbGinger\u30fb\u30fb\u30fb1 fragment
\n\u30fbSalad oil\u30fb\u30fb\u30fb100 ml
\n\u30fbRice vinegar\u30fb\u30fb\u30fb1.5 ~ 2 tablespoon\uff08adjust the amount as you like\uff09
\n\u30fbSalt to taste<\/p>\n<\/div>

\uff11\uff0eBoil plenty of water in a pot and boil Kujo green onions for about 10 seconds, dip it into ice water, drain and cool it in a colander. Then, squeeze it lightly to drain excess water.
\n\uff12\uff0eAdd “1” and the rest of the ingredients into a blender and blend.
\nFor serving this particular dish, as sauce cups, I added small onions that have been steamed for 2 minutes and cut into wedges.<\/p>\n<\/div>