All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: May 03, 2007  •  Visited (464)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pan - Broiled Duck And Vegetables With Dipping Sauce
(Okaribayaki)
"Okaribayaki" is the Emperor's traditional in-the-field dish for hunting parties. In Japan, it is made on an "okaribayaki" set, an iron skillet or tray set over a small charcoal fire. This dish can, however, be made quite successfully in an electric skillet or in a skillet set over a table burner.

What You Need:
  • A 5-pound duckling, quartered and with the breasts and legs boned
  • 4 egg whites
  • 8 teaspoons Japanese all-purpose soy sauce
  • MSG
  • 4 shiitake (dried Japanese mushrooms)
  • 1 green pepper, seeded, deribbed and cut into 1-inch-long strips
  • 1 medium-sized sweet potato, peeled and cut into 8 to 12 slices
  • Vegetable oil

    DIPPING SAUCE
  • 1 cup grated daikon (Japanese white radish), or substitute 1 cup peeled, grated icicle radish or white turnip
  • 1 egg yolk
  • ½ teaspoon salt
  • MSG

  • How To Cook:
    1. Cut the boned duck breasts into long strips ¼ inch wide and set aside.

    2. Skin the legs and put the meat from the legs twice through the finest blade of a meat grinder, then beat together with the egg whites. When thoroughly combined, form the mixture into balls 1 inch in diameter.

    3. In a small bowl, combine 8 teaspoons of soy sauce with a few sprinkles of MSG and set aside.

    4. Soak the shiitake in cold water for 30 minutes, then drain. Cut off and discard the hard stems, and cut each mushroom cap in half.

    5. Combine the ingredients for the dipping sauce-the grated daikon, egg yolk, salt and a few sprinkles of MSG-and pour this into individual sauce bowls.

    6. Arrange the duck strips, duck meat balls, mushrooms, peppers and sweet potatoes attractively on a large platter.

    7. With a pastry brush, thoroughly oil an electric skillet or iron skillet set over a table burner (see Nabemono section). Preheat the electric skillet to a temperature of 425°F or place the ordinary skillet over high heat for 5 minutes before using.

    8. Set the bowl of soy sauce and the platter of duck strips, duck meat balls and vegetables next to the pan, and provide each guest with chopsticks or long-handled forks with heatproof handles (such as fondue forks) and an individual bowl of the dipping sauce.

    9. Each guest picks up a few pieces of food from the platter, groups them on his plate, then dips them into the soy sauce and cooks them for 2 to 3 minutes, or to taste. The grilled food may be eaten with dipping sauce.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Duck
    Main Ingredient » Mushrooms
    Main Ingredient » Vegetables » Radish
    Dish » Main Courses

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy