Yokohama, Kanagawa, Japan｜Osatei

The process starts with frying the skin while rolling it in an iron pot to extract the fat. This will take about 20 minutes. Remove the fatty skin, add the shiitake mushrooms and garland chrysanthemums, stir-fry, and enjoy. Pour the duck stock into the remaining portion and enjoy the duck loin with shabu-shabu, then add the mizuna, enoki mushrooms, and duck meatballs to serve as a hot pot. Enjoy rice porridge, ramen, or udon with the remaining soup. I experienced a new way to eat duck. You can also enjoy it in a variety of ways.

A duck pot shop called Kamotetsu. Duck is so delicious! I'm surprised. It takes time to make a hot pot, so we recommend the course. The duck skin is grilled to release the oil, but the crispy skin is best eaten with a pinch of salt. Shungiku and shiitake mushrooms are grilled in plenty of oil and eaten. This is also excellent. It was such a shop that I wanted to tell people, I wanted to keep it a secret.

This is a duck iron specialty store in Yokohama Chinatown. It is located on the first floor of the building in front of the Malaysian restaurant, so it may be a little difficult to find. The atmosphere of the shop is warm-colored lighting, and it has a moist and mature atmosphere. The only menu items on each table are drinks and duck hotpot. Other than that, I will ask you to bring me a blackboard with the menu written again. In conclusion, "A shop where you can enjoy duck hotpot. The side menu is snacks until the duck hotpot is ready." Heat a large amount of chicken skin in a pan to extract the oil. That time, just over 30 minutes! ! Eat the used chicken skin with salt. The green onions that are heated together during the extraction absorb the oil and are crispy and delicious. Use the oil to fry shiitake mushrooms and garland chrysanthemum. It was the most delicious garland chrysanthemum I've ever eaten, even though it's a little sticky around my mouth. Next, add the soup, duck tsumire and vegetables, duck meat shabu-shabu (5 pieces per person), and finally rice porridge (you can choose from ramen, udon, or rice porridge). Duck meat shabu-shabu turns white in about 10 seconds and is served with salt and Japanese pepper or soy sauce. Personally, I liked salt and Japanese pepper. It was 6000 yen per person with 3 drinks and 3 side menus such as gizzard sashimi. It was my first duck pot, and it was a very good restaurant because it was entertaining, delicious, and used oil that had a solid origin.