Foie Gras Doufu

Ingredients

• 8 ounces foie gras
• 3 eggs
• 1 1/2 cups chicken stock
• Salt and freshly ground black pepper
• 1 duck breast
• Cornstarch
• 7 ounces dashi broth, recipe follows
• 1 ounce mirin
• 1/2 ounce light soy sauce
• 1/2 ounce regular soy sauce
• 1/2 ounce sugar
• 2 to 3 ounces cornstarch, mixed with water to make a slurry
• 2 teaspoons fresh wasabi
• 1 (1 1/2-inch) piece kombu (dried kelp)
• 4 cups water
• 1/4 cup katsuo (dried bonito flake)

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