Foie Gras Doufu

Recipe courtesy of Masaharu Morimoto

Show: Iron Chef

Episode: Morimoto R.A.W.

Foie Gras Doufu

Name: Foie Gras Doufu
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 8 ounces foie gras; 3 eggs; 1 1/2 cups chicken stock; Salt and freshly ground black pepper; 1 duck breast; Cornstarch; 7 ounces dashi broth, recipe follows; 1 ounce mirin; 1/2 ounce light soy sauce; 1/2 ounce regular soy sauce; 1/2 ounce sugar; 2 to 3 ounces cornstarch, mixed with water to make a slurry; 2 teaspoons fresh wasabi; 1 (1 1/2-inch) piece kombu (dried kelp); 4 cups water; 1/4 cup katsuo (dried bonito flake)

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Level: Easy
Total: 25 min

Prep: 5 min
Inactive: 5 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 5 min
Inactive: 5 min
Cook: 15 min

Yield: 4 servings

Ingredients

Doufu:

8 ounces foie gras

3 eggs

1 1/2 cups chicken stock

Salt and freshly ground black pepper

1 duck breast

Cornstarch

Light teriyaki sauce:

7 ounces dashi broth, recipe follows

1 ounce mirin

1/2 ounce light soy sauce

1/2 ounce regular soy sauce

1/2 ounce sugar

2 to 3 ounces cornstarch, mixed with water to make a slurry

2 teaspoons fresh wasabi

Dashi broth:

1 (1 1/2-inch) piece kombu (dried kelp)

4 cups water

1/4 cup katsuo (dried bonito flake)

Directions

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.
In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.
In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.
Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Dashi broth:

Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.

My Private Notes

Show: Iron Chef

Episode: Morimoto R.A.W.

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Foie Gras Doufu

Doufu:

Light teriyaki sauce:

Dashi broth:

Dashi broth:

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