Japanese-Style Duck With Cabbage and Daikon Salad

Ingredients

• 10 dried shiitake mushrooms
• 3 litres (12 cups) water
• 1 1/2 litres (6 cups) chicken stock
• 1 cup (250ml) cooking sake
• 1 cup (250ml) mirin
• 1/4 cup (60ml) tamari
• 1/2 cup (125ml) soy sauce
• 6 green onions, halved
• 3 cloves garlic, quartered
• 5 centimetre piece fresh ginger (25g)unpeeled, chopped coarsely
• 1/2 cup (110g) firmly packed dark brown sugar
• 2 kilograms duck
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce, extra
• Cabbage and daikon salad
• 2 small carrots (140g), cut into matchsticks
• 1/2 small daikon (200g), halved lengthways, sliced thinly
• 1/2 small chinese cabbage (350g), shredded finely
• 3 green onions, chopped coarsely
• 1 fresh long red chilli, sliced thinly
• 2 tablespoons white miso
• 1 tablespoon mirin
• 1 tablespoon cooking sake
• 1 tablespoon white sugar
• 1/4 (60ml) rice vinegar
• 1 teaspoon soy sauce