The chunks went into a deep pan together with 1.5 l water, 1 roughly cut knob ginger, 2 garlic gloves and just 1 small parcel instant dashi powder. This simmered for 20 minutes. I strained the broth through a mashed strainer, refilled the pan with broth and added 1 tablespoon sugar, 50 ml Sake, 50 ml Mirin and soy sauce, a splash oystersauce, a small handful autumn trumpets (mushrooms) and some chinese cabbage, just a thicker slice ripped into chunks. This has to simmer a few minutes. Meanwhile I steamed a carrot, cut and trimmed into rounds, blanched a handful bean sprouts and cut 1/4 leek into very fine slices, cut the duck meat into stripes and boiled 2 servings Udon.
I also added 2 tablespoons instant seaweed to the broth and prepared some young celery leaves. What was left to be done was simply serving:
Noodles, broth, meat and vegetables to ones liking. To adjust the seasoning: salt, soy sauce and chilliflakes.
|carrots, meat, black autumn trumpet, beean sprouts, cabbage and noodles|