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duck breast, sticky rice, home-made teriyaki (lemmy.world)
submitted 1 day ago by [email protected] to c/[email protected]
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I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° (C). It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.

The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.

The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.

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[-] [email protected] 2 points 1 day ago

What's the liquid to rice ratio you use for cooking sushi rice?

[-] [email protected] 1 points 22 hours ago

I use a pressure cooker, and the ratio is 1:1.5 (rice:water).

[-] [email protected] 6 points 1 day ago

That sounds absolutely heavenly!

[-] [email protected] 2 points 1 day ago

This looks sooo good! I'm really hungry now

this post was submitted on 29 May 2025
86 points (95.7% liked)

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