Chef Saito's Duck Teriyaki [Japanese Cooking] - Dining with the Chef

エピソードタイトル: Chef Saito's Duck Teriyaki [Japanese Cooking] - Dining with the Chef
によって生産: NHK WORLD-JAPAN
説明: Watch the full episode for more details on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2019308/?cid=wohk-yt-2205-dwc308-hp Learn more about Japan on NHK WORLD-JAPAN! https://www3.nhk.or.jp/nhkworld/en/ondemand/video/?cid=wohk-yt-2205-dwc308-hp Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Duck Teriyaki (2) Sweet Potato Rice. * * * * * * * * * * * * * * * * * * * * * * * * (1) Duck Teriyaki Ingredients (Serves 2) - 1 duck tenderloin - 8 cherry tomatoes - 1 Naganegi long onion - A dash of vegetable oil - A pinch each of salt and Sansho powder Teriyaki sauce: - 150 ml sake - 30 ml honey - 30 ml soy sauce Sweet vinegar: - 100 ml each of rice vinegar and water - 30 g sugar Directions 1. Make an incision into the duck skin and prick the meat side with a fork. 2. Lay the duck, skin side down into a pan and cook it over medium heat. When the skin becomes a crispy golden brown, take the duck out and remove excess oil by patting with a paper towel. 3. Pour some sake into the pan. Add honey and soy sauce; mix, and cook over medium heat. 4. Place the duck, skin side down in the pan. When it is cooked, wrap the duck in aluminum foil and let it rest for a while. 5. Cut the Naganegi long onion into 3 cm pieces. Sautee in the pan. 6. Cut cherry tomatoes in half. Marinate them with sweet vinegar. 7. Slice the duck and serve with the Naganegi long onion and marinated tomatoes. * * * * * * * * * * * * * * * * * * * * * * * * (2) Sweet Potato Rice Ingredients (Serves 2) - 1 sweet potato (200 g) - 360 ml rice - 450 ml water - 1/3 tsp salt - 1 tsp powdered kombu tea - Black sesame seeds, as needed Directions 1. Cut the sweet potato into 1.5 cm cubes. Soak in water to remove surface starch, drain, and pat the sweet potato with a paper towel. 2. Rinse the rice and place in a rice cooker, along with the appropriate amount of water, salt and kombu tea. Place the potato on the rice (do not mix in). Cook the rice.


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