Duck soba noodles soup (kamo nanban soba)
https://sudachirecipes.comKamo Nanban Soba is one of the lesser-known soba noodle dishes, but it's seriously good. Succulent pan-fried duck breast and charred spring onions served on top of buckwheat noodles in a rich dashi-based broth. This umami-filled dish is a must-try!
Ingredients
- 4 portions soba noodles
- 300 g duck breast skin on
- 2 pinches salt
- 2 pinches ground black pepper
- 100 g Japanese leeks (naganegi) or regular leeks, white part, cut into 5cm pieces
- 1000 ml dashi stock
- 40 ml dark soy sauce
- 40 ml light soy sauce
- 100 ml mirin
- 2 tsp sake
- finely chopped green onions green part to garnish
- Japanese chili powder (shichimi togarashi) shichimi togarashi, to garnish
Instructions
- Take 300 g duck breast and pat the surface dry with kitchen paper.
- Make shallow diagonal incisions on the fat about 0.5cm apart, then repeat in the opposite direction to score.
- Sprinkle with a pinch of salt and pepper on both sides.
- Take a cold frying pan and place the duck inside with the skin-side facing down. Place the pan to the stove and turn on the heat to medium. Fry for 4 minutes. (Electric stoves take a bit longer to heat up so if you use electric stove, increase the cooking time accordingly.)
- Flip it over and fry on the other side for 30 seconds.
- Remove the duck breast from the pan and wrap it in foil. Leave it to rest for 3 minutes.
- Return the pan to the stove and heat it on medium. Once hot, place the duck breast back into the pan with the skin side down. Fry for 3 minutes while basting the surface with the excess fat and juices in the pan.
- Once 3 minutes are up, flip it over and fry on the other side for 30 seconds again.
- 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.
- Cook 4 portions soba noodles according to the instructions on the packaging.
- Pour the excess duck fat into a heatproof container and add the 100 g Japanese leeks (naganegi) cut into 5cm pieces to the pan. Fry until lightly charred all over.
- Add the 1000 ml dashi stock, 40 ml dark soy sauce, 40 ml light soy sauce, 100 ml mirin and 2 tsp sake to the pan with the leeks and bring to a boil. Bubble for 1-2 minutes to cook off the alcohol in the mirin and sake.
- Thinly slice the duck breast and divide the cooked soba noodles into serving bowls. Pour the broth over the top and place 2-3 pieces of leeks and 2-3 slices of duck breast to each bowl. Sprinkle with chopped green onion, shichimi (optional).
- Enjoy!