Ingredients
- 1 Duck breast
- 1 tsp Salt
- ½ Onion, cut in half and sliced
- 2 Eggs
- 1 tbsp Obento Mirin Seasoning
- 1 tbsp Soy sauce (To taste)
- 80ml Dashi stock (You can made with dashi powder or use chicken stock)
- 1 tbsp Obento Cooking Sake
- 1 cup Steamed rice
- Pinch Mitsuba/green onions (Optional, for garnish)
Method
- Cure the duck breast skin with salt and set aside 30 minutes, then pat dry the duck breast. This step is to improve flavor and crispness of the duck breast.
- Prepare the ingredients: Cut the onion, mitsuba/green onions (Optional, for garnish). Whisk eggs in a bowl until well-beaten. Mix the Obento Mirin Seasoning, soy sauce, dashi stock.
- Place duck breasts, skin side down, in a cold pan. Place pan over low to medium-low heat. Press duck breasts down to keep the edges from curling up.
- When the skin side is golden and crispy (Approx. 5 – 8 minutes), turn the breast and cook for another 4 minutes or until the breast is cooked to your liking. Remove duck from pan and set aside to rest.
- Use the remaining duck fat to stir- fry the onions, then deglaze the pan with Obento Cooking Sake. Let sake reduce until the pan is almost dry.
- Add the Obento Mirin Seasoning Mixture to the pan, cook until the onions become translucent. Pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.
- Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny - the residual heat will continue to cook the eggs. Serve over a bowl of rice with the cooked duck breast, garnish and enjoy!
Product used in recipe
- Obento - Cooking Sake
- Obento - Mirin Seasoning
