Name: Authentic Jibuni (Duck Stew) from Hiroshima
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: Japan
Ingredients: 500g duck breast or leg, bone-in and skin-on; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 1 teaspoon sugar; 2 cups dashi stock (made from kombu and bonito flakes); 1 medium carrot; 150g shiitake mushrooms; 150g bamboo shoots (canned or fresh), sliced; 100g snow peas, trimmed; 1 piece of yuzu peel (optional, for garnish); 2 green onions, sliced thinly

Jibuni 🇯🇵 Japan

Duck stew in a soy-based broth

Made with

Duck soy-based broth vegetables

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