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Pan - Broiled Duck And Vegetables With Dipping Sauce
(Okaribayaki)
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"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.
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| What You Need: |
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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
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| How To Cook: |
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1. Cut the boned duck breasts into long strips ¼ inch wide and set aside.
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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.
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3. In a small bowl, combine 8 teaspoons of soy sauce with a few sprinkles of MSG and set aside.
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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.
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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.
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6. Arrange the duck strips, duck meat balls, mushrooms, peppers and sweet potatoes attractively on a large platter.
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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.
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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.
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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.
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