Photograph of the finished Kamo nabe

Japan · Lẩu vịt Kamo nabe

Kamo nabe

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck breast Duck breast 2.6 lb
  • Photograph of Leek Leek 1.1 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.3 lb
  • Photograph of Mushrooms Mushrooms 1.1 lb
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Tofu Tofu 1.3 lb
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Cooking sake Cooking sake ½ cup

Method

  1. 1 Sear the skin side of the duck breast in a dry pan for 4 minutes to render the duck fat, and reserve that fat.
  2. 2 Soak kombu in 1.2 liters of water for 30 minutes, then simmer. Remove the kombu and season with soy sauce, mirin, and sake.
  3. 3 Pour the rendered duck fat into the broth; that's the source of the rich, savory flavor that makes kamo nabe.
  4. 4 Toast the chopped leeks in a dry pan for 3 minutes until slightly browned, then add them to the pot.
  5. 5 Cook the tofu and mushrooms in the broth for 10 minutes.
  6. 6 Dip thin slices of duck breast in the broth for 40 seconds and eat immediately; the duck meat is cooked to the perfect consistency when it turns light pink.

With an appliance

  • Air fryer 48 min

    Replace step 4: grill the leeks in an air fryer at 200 degrees for 4 minutes, flip them at the 2nd minute to sear both sides, then add them to the broth; step 6 still involves submerging the duck on the stove for exactly 40 seconds.

Start cooking