Japanese cuisine · Soups & Stews

Kamo Nanban Soba

Soba in a warm soy broth with pink-seared duck breast and pan-charred leek pieces.

Ingredients · for 4 servings

• 2 duck breast fillets (about 300 g each)
• 400 g soba noodles (buckwheat noodles)
• 2 leeks
• 1.2 l dashi
• 6 tbsp soy sauce
• 4 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake
• 1 tsp shichimi togarashi (or chili flakes)
• Salt

Instructions

1. Take the duck breast fillets out of the fridge 30 min. before cooking, score the skin in a diamond pattern without cutting into the meat, and salt both sides.
2. Cut the leeks into 4 cm lengths and char in a dry pan over medium heat for 5–6 min. until they have dark roasted spots and are soft inside.
3. Place the duck breast skin-side down in the cold pan, heat slowly and cook for 8 min. until the fat has rendered and the skin is crisp, then finish 3 min. on the meat side and rest for 5 min.
4. Bring the dashi to a boil with soy sauce, mirin, sugar and sake, stir in 2 tbsp of the rendered duck fat and let the broth simmer uncovered for 5 min.
5. Cook the soba noodles according to package instructions until al dente, drain into a sieve, rinse under cold water and briefly warm again in hot water.
6. Slice the duck breast thinly against the grain, lay it with the leek pieces on the noodles, fill up with the hot broth and serve sprinkled with shichimi togarashi.