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Japanese Duck Soba (kamo nanban soba) served with spring onion

Duck soba noodles soup (kamo nanban soba)

  • Author: Yuto Omura
  • Total Time: 30 minutes
  • Yield: Serves 4


How to make rich and delicious Japanese duck soba noodle soup (kamo nanban soba). Serves 4.


  • 300g duck breast (skin on)
  • 2 pinches of salt and pepper
  • 100g spring onion (white part) cut into 5cm pieces (8 pieces - 2 per serving)
  • 1 litre (4 cups) dashi
  • 40ml dark soy sauce
  • 40ml light soy sauce
  • 100ml mirin
  • 10ml (2 tsp) sake
  • Chopped spring onion (green part) to garnish
  • Shichimi togarashi (Japanese chili powder) to garnish


  1. Wash the duck breast under cold running water and pat it dry with a paper kitchen towel.
  2. Make shallow diagonal incisions on the skin 0.5cm apart, then repeat in the opposite direction to make a crisscross pattern.
  3. Sprinkle with a pinch of salt and pepper on each side.
  4. Take a cold frying pan and place the duck inside with the skin facing down.
  5. Move the pan to the stove and turn on the heat to medium high. Fry for 4 minutes. (Electric stoves take a bit longer to heat up so if you use electric stove, increase the cooking time by an extra minute or so.)
  6. Flip it over and fry on the other side for 30 seconds.
  7. Remove the duck breast from the pan and wrap it with aluminum foil. Leave it to rest in the foil for 3 minutes.
  8. Return the pan to the stove and heat it on medium-high. Once hot, place the duck breast back into the pan, again with the skin side down. Fry for 3 minutes.
  9. During the 3 minutes, baste the duck with the fat and juices that come out.
  10. Once 3 minutes are up, flip it over and fry on the other side for 30 seconds again.
  11. Remove from the pan and wrap it in the aluminum foil once again. Rest it in the foil until it's time to cut and serve.
  12. Cook the soba noodles according to the packaging.
  13. In the pan with the duck fat, add the cut spring onion and fry until slightly charred on the surface.
  14. Add the 1 litre of dashi, 40ml soy sauce, 40ml light soy sauce, 100ml mirin and 10ml of sake to the pan with the spring onion and bring to a boil. Simmer for 2-3 minutes to cook off the alcohol in the mirin and sake.
  15. Divide the cooked soba into serving bowls and pour the broth over the top. Place 2 pieces of spring onion in each bowl.
  16. Cut the duck into slices and place on top. 
  17. Sprinkle with chopped spring onion, shichimi (optional) and enjoy!
  • Prep Time: 5 minutes
  • Resting Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Noodles
  • Method: Fry / Boil
  • Cuisine: Japanese

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