Japanese Appetizers, Soups and Noodles Recipes - Duck or Chicken Dumplings and Tofu in Clear Broth Recipe

Ingredients

• 4 cups (1 liter) Basic Dashi Stock (see recipe) or 2 teaspoons dashi stock granules dissolved in 4 cups (1 liter) hot water

• 1/4 teaspoon salt, or more to taste

• 2 teaspoons Japanese soy sauce

• 2 teaspoons sake

• 1 cake (8 oz/250 g) silken tofu, sliced into pieces

• Spring onion, green part only, thinly sliced, to garnish

Duck or Chicken Dumplings

• 1 cup (8 oz/250 g) ground duck breast or chicken breast

• 1/2 cup (60 g) yamato potato, peeled and finely grated

• 1 teaspoon cornstarch

• 2 teaspoons miso

• 1/2 teaspoon finely grated young ginger

• 1 egg, lightly beaten

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Method:

1. Pour the dashi stock into a saucepan, bring to a boil and add the salt, soy sauce and sake. Reduce the heat and keep warm.

2. To make the dumplings, combine all the ingredients in a bowl and mix well. Wet one hand, scoop a tablespoon of the mixture onto the wet palm and shape into a patty. Drop the dumplings gently into the simmering broth and cook for 5 minutes. Repeat until the mixture is used up. Remove the cooked dumplings with a slotted spoon and portion into individual serving bowls. Set aside in a warm place.

3. Using a small mesh basket with a long handle, lower the tofu into the broth to heat through. Add the tofu to the bowls of dumplings. Ladle the broth into the bowls. Garnish with the sliced spring onion and serve at the start of a meal.

Note: Yamato potato is a starchy root and, when grated, has a viscous, almost gluey texture. If it is not available, add 2 more teaspoons of corn­starch or 1/2 cup mashed silken tofu.