Camelonionmiso

-About the recipe-

Kamonegi miso is made by combining duck fat, dried green onions, and red paste miso in a pot, heating the mixture, and simmering until the whole mixture comes together. The umami and richness from the duck fat harmonizes with the red miso paste to create a rich flavor.

Fry the duck meat on both sides in a frying pan, arrange on a plate, and sprinkle with the green onion miso you made.

This Kamonion Miso has an exquisite combination of duck fat and red miso paste, making it the perfect snack to go with alcohol. The rich flavor that combines the flavor of duck and fat goes perfectly with beer and sake.

Kamonion miso can also be enjoyed not only as a side dish with meat, but also as a side dish with rice. When you eat it on top of rice, the fragrant duck flavor will spread throughout your mouth along with the rice.

-About ingredients-

In Japanese cuisine, duck meat is used in a variety of dishes. Typical dishes include charcoal-grilled duck and kamo-nabe. Charcoal-grilled duck is a dish in which duck meat is slowly grilled over charcoal to bring out its aroma and juiciness. Kamonabe is a hotpot dish in which duck meat and vegetables are simmered together in a pot to enjoy the compatibility with the dashi stock.

Duck meat is also used in Japanese dishes such as sashimi, sukiyaki, and tempura. Duck sashimi is a dish of thinly sliced ​​duck meat served with soy sauce and wasabi, and is characterized by its pale pink color and rich flavor. For sukiyaki and tempura, duck meat is wrapped in flavorful soup stock or batter, allowing you to enjoy the aroma and flavor of the meat.