Recipe courtesy of Masaharu Morimoto
Show: Iron Chef
Episode: Morimoto R.A.W.
Print
Total:
25 min
Prep:
5 min
Inactive:
5 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Doufu:
  • 8 ounces foie gras
  • 3 eggs
  • 1 1/2 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 duck breast
  • Cornstarch
Light teriyaki sauce:
  • 7 ounces dashi broth, recipe follows
  • 1 ounce mirin
  • 1/2 ounce light soy sauce
  • 1/2 ounce regular soy sauce
  • 1/2 ounce sugar
  • 2 to 3 ounces cornstarch, mixed with water to make a slurry
  • 2 teaspoons fresh wasabi
Dashi broth:
  • 1 (1 1/2-inch) piece kombu (dried kelp)
  • 4 cups water
  • 1/4 cup katsuo (dried bonito flake)

Directions

Light teriyaki sauce:

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Dashi broth:

Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.

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