Kamo Nanban Soba | Buckwheat Noodles Soup with Duck Breast and Scallions

Name: Kamo Nanban Soba | Buckwheat Noodles Soup with Duck Breast and Scallions
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Cuisine: Asian, Japanese
Ingredients: 1/2 cup soy sauce; 1/8 cup sugar; 1/8 cup mirin; 6 cups dashi; 3 tbsp mirin (adjust to taste); 4 portions soba (cooked ); 2 each duck breast; 4 each scallions (thinly sliced); 2 tsp wasabi (freshly grated); 1 each watermelon radish (small, thinly sliced); 4 tsp shichimi togarashi (adjust to taste)

7 steps

Prep:1hCook:5min

One duck breast is enough for two portions. It takes time to render fat from its skin, so it makes sense to start doing it while making buckwheat noodles. The rest is simple — baste the duck breasts with hot rendered duck fat until 80% cooked, let rest, and refrigerate until ready to serve the soup. Thinly sliced and arranged on top of the soba in a bowl, we finish cooking duck slices with hot stock poured over them. This soup is usually served with thinly sliced negi, Japanese leeks (or etymologically — nanban, onions). Since negi is not always handy, I substitute it with scallions. Thin slices of watermelon radish add some crunchy texture and make the presentation more attractive. Mentsuyu is a basic noodle soup broth essential in both hot and cold udon, soba, somen, and ramen dishes. On its own, it’s a dipping sauce for cold noodles. When diluted down a little, it’s used for noodle soup. The flavoring base of mentsuyu is kaeshi, a cooked-down mixture of three high-quality ingredients — soy sauce, sugar, and mirin.

Updated at: Thu, 17 Aug 2023 12:03:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories375.2 kcal (19%)

Total Fat16.9 g (24%)

Carbs33.2 g (13%)

Sugars12.1 g (13%)

Protein26.1 g (52%)

Sodium2290.6 mg (115%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

for kaeshi

½ cupsoy sauce

⅛ cupsugar

⅛ cupmirin

for soup

6 cupsdashi

3 Tbspmirin

4 portionssoba

2 tspwasabi

4 tspshichimi togarashi

adjust to taste

Instructions

for kaeshi

Step 1

In a small saucepan, add soy sauce, mirin, and sugar and bring to a boil. Let simmer over medium heat for 5 minutes. Pour hot into a clean glass jar and close with a lid. Store refrigerated for up to 5 months.

for soup

Step 2

To prepare the hot soba broth, combine dashi, kaeshi, and mirin in a saucepan and bring to a boil over high heat. Remove from the heat and set aside.

Step 3

Score the duck skin. Season with salt on both sides, place it skin-side down on a cold, dry skillet, and slowly render the fat over low heat for about 25-30 min. Baste the duck with hot fat for another 5-10 minutes to cook rare (115F inner temp) when the skin is golden and crispy. Remove from heat and let rest skin-side up.

Step 4

Discard the fat and return the skillet to the heat. If using, add negi and saute until it caramelizes slightly and set aside.

Step 5

Slice the duck breasts 1/8" thin and set aside, covered to prevent drying. Steps 1-4 can be made in advance, and all dish components stored refrigerated until ready to serve.

Step 6

Cook the soba and drain it in a colander. If not serving immediately, cool the soba in a cold bath and reheat just before eating by dipping a strainer with noodles into boiling stock for a few seconds.

Step 7

In a pot, bring the soba broth to boiling. Divide the soba noodles among warmed bowls. Arrange the duck slices and negi over the soba and watermelon slices on the side of the bowl. Pour boiling broth over the duck slices. Garnish each bowl with about 1 tbsp sliced scallions and 0.5-1 tsp wasabi. Season with shichimi togarashi to taste.

View on lyukum.com

↑Support creators by visiting their site 😊