Cloudy duck nanban

Boil the white part of the scallion once, then drain it without shocking it in water (oka-age), and season it with a scattering of salt. After letting it drain off some of its moisture, blend it in a mixer together with bonito stock or chicken stock into a paste, to make surinagashi, a pureed, blended soup. It's a dish that's popular even with our regular guests.

① Combine ground duck meat, grated yamaimo, and egg white, season to taste, and poach it in kombu-flavored hot water to form tsumire (dumplings).

② Parboil the scallion, transfer it to a colander, sprinkle it with salt, and once it has cooled, purée it into a paste. Combine the scallion paste into the clear soup stock, season it, and give it a light kuzu-starch thickening.

③ Parboil the kabocha squash and shimeji mushrooms, then let them steep in the clear soup stock.

④ Parboil the mizuna until it turns a good color, then let it steep in the clear soup stock.