Ingredients:

2 lbs. yama imo (Japanese yam); substitute with Chinese yam (but not Western potato), peeled and cut in 1/2-inch slices

2 egg whites

Vegetable oil

4 ounces coarsely ground duck breast

3 1/2 ounces maitake (hen-of-the-woods fungus); substitute with any kind of meaty fungus, stems and roots discarded

12 ginkgo nuts, shelled and boiled with a pinch of salt, thick skin removed (see note)

3 1/2 tablespoons loikuchi shoyu (soy sauce)

3 1/2 tablespoons mirin

1 1/4 cups katsuo dashi (bonito stock) (see box)

Pinch finely chopped yuzu (Japanese citron) peel

1 teaspoon katakuri starch, substitute with potato starch dissolved in

1 teaspoon water

1 teaspoon usukuchi shoyu (light soy sauce)

Pinch natural sea salt

 

Directions:

1. Steam yama imo slices for 10 minutes over high heat Mash over a sieve. Transfer to a bowl, add egg whites and a pinch of sea salt, and mix thoroughly.

 

2. Heat vegetable oil in a saucepan over medium heat and saute the ground duck. When the duck is lightly browned, add fungus and ginkgo nuts.

 

3. Stir in soy sauce, mirin, 1/2 cup of the bonito stock, and yuzu peel. Bring to a boil, remove from heat, and add half of the dissolved starch mixture. Set this filling mixture aside.

 

4. Divide the mashed yama imo into four portions and make four patties. Spoon on quarter of the filling into the center of the patty and roll into a ball. Place the ball into a piece of cheesecloth and twist the top. Remove from cloth. Steam the dumplings for about 5 minutes.

 

5. Bring remaining bonito stock, light soy sauce and pinch of sea salt to a boil in a saucepan over medium heat. Add remaining starch mixture and remove from heat when sauce is slightly thickened.

 

6. Spoon the sauce over the steamed dumplings.

 

Note: An easier way to remove ginkgo skins is to cover them with boiling water and 1/3 teaspoon baking soda and stir vigorously. Drain and rinse well. 

 

 

Serves 4