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Ingredients

• 6 cups [1.4 L] dashi stock (see page 216)
• 1 teaspoon [5 mL] salt
• 4 teaspoons [20 mL] “lite” soy sauce
• 1 tablespoon [15 mL] sake
• 8 ounces [225 g] ground duck meat (about 1 cup [240 mL])
• 1 tablespoon [15 mL] red miso (aka miso)
• ½ teaspoon [3 mL] ginger, grated
• 2 eggs, lightly beaten
• 1 teaspoon [5 mL] mirin
• 8 matsutake mushroom caps, cut into 1-inch [2.5-cm] pieces, blanched briefly in dashi stock, and cooled
• ½ tablespoon [8 mL] cornstarch
• 1 block silken tofu, cut into ½-inch [1-cm] rectangles or decorative shapes
• 3 scallions, green parts only, very finely sliced diagonally, for garnish

Description

In Terms Of Desirability, The Matsu-take Mushroom Comes Close To The Truffle, And In Japan, There Is No Equal. Matsutakes Are Harvested In Pine Forests In The Fall And Can Be Quite Expensive. If Matsutake Mushrooms Are Not Available, Substitute Cèp

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