Jibuni (Flour-Coated Duck Simmer)
Quick answer
- Total time
- 65 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 14
About this dish
Thin slices of duck breast are dredged generously in flour before going into the broth, and that coating does two jobs: it protects the meat and gives the sauce its body.
Read more
This is a Kanazawa dish from Ishikawa, with sudare-fu (ridged wheat gluten sheets), taro, shiitake, and flower-shaped fu each cooked separately in the same sweet-salty soy and mirin dashi. They are plated with the duck and blanched spinach under the thickened sauce, and a small mound of fresh wasabi cuts through the sweetness.
Ingredients
Instructions
- 1
Peel 4 taro, parboil for 5 minutes, and rinse.
Cut 40g sudare-fu, blanch once, and remove the stems from 4 shiitake before scoring their caps.
- 2
Blanch 100g spinach for 1 minute, chill, squeeze dry, and cut into 3cm lengths.
Soak 4 flower-fu pieces and press out excess water gently.
- 3
Bring 30ml light soy, 30ml dark soy, 30ml mirin, 30ml sake, 12g sugar, and 550ml dashi to a boil.
Simmer the sudare-fu, taro, shiitake, and flower-fu for 12 minutes, then remove.
- 4
Slice 120g duck breast across the grain into 12 thin pieces.
Coat both sides generously with 40g flour and reserve the remaining flour for thickening.
- 5
Return the broth to a boil and add the duck one slice at a time.
Cook over medium heat for 4 to 6 minutes, removing when the center reaches 75C and the flour coating turns translucent.
- 6
Divide duck, sudare-fu, taro, shiitake, flower-fu, and spinach among four bowls.
Mix the remaining 10g flour with 20ml cold water, add gradually to the broth, boil once to adjust thickness, ladle over, and top each with 3g wasabi.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「青木悦子の新じわもん王國 金澤料理」（著：青木 悦子氏） · Checked: 2026-08-11
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