Sautéd Duck Liver with Slow Cooked White Radish & Tomato, Served with Yuzu Flavoured Miso Sauce
and peel the white radish. Boil in a pot with clean rice for about one hour
until it becomes tender.
another pot, boil water with dry kelp, before adding light soy sauce, mirin and
the white radish in it for about an hour on low heat. Leave pot to cool and
the duck liver with salt and pepper. Cover with some flour and pan fry it.
the tomato and pan fry it.
the tomato on a plate, followed by the white radish and finally the duck liver.
the sauce, heat the sake in a pot to extract the alcohol. Add miso, mirin, yuzu
skin and soy sauce. Mix well.
the duck liver with the sauce.
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