Kanazawa Jibuni — Duck and Wheat-Gluten Stew

Slice the duck thinly. Cut and briefly blanch the sudare-fu. Peel and pre-boil the taro; trim the mushrooms. Blanch the greens and cut into 2–3 cm lengths.

Bring the dashi, both soy sauces, mirin, sake and sugar to a simmer. Cook the wheat gluten, taro and mushrooms until tender, then lift them out.

Coat the duck generously in flour and simmer in the broth until cooked through to 74°C. Remove and arrange with the cooked vegetables and gluten; add the greens.

Mix a little flour with cold water to make a smooth slurry, add to the broth and simmer until thickened and the flour cooked. Spoon over the dish and garnish with wasabi.