Japanese Hot Pot
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g duck breast
- 1 leek
- 100 g mushrooms (shitake mushrooms)
- 50 g bean sprouts
- 1 piece (s) ginger, the size a walnut
- 800 ml broth (miso broth, alternatively chicken broth)
- 250 g noodles (udon noodles)
- 1 chilli pepper (s)
- soy sauce
- 0.5 ½ bunch coriander
Print Recipe
Pin Recipe Instructions
- Cut the duck breast crosswise on the skin side and fry on both sides for about 8 minutes (start with the skin side). Then wrap in aluminum foil and cook in the oven at 180 ° C for about 20 minutes.
- Cut the leek into rings, quarter the mushrooms and rinse the sprouts. Finely chop the ginger and chilli pepper and bring to the boil in the broth with approx. 3 tablespoon soy sauce. Then add the leek and cook for about 10 minutes over medium heat. Reduce the heat further and let the mushrooms and sprouts steep for another 5 minutes. Season again with soy sauce.
- Cook the pasta separately and cut the meat into slices. Arrange pasta and meat on plates or in bowls. Pour the soup over it and decorate with finely chopped coriander.
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