Entree: Japan – Kansai / Osaka-Kyoto – 鴨南蛮そば ➤ Kamo Nanban Soba (Hot buckwheat noodles in savory dashi broth topped with seared duck and scallions)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
18 min
Additional
5 min
Total
38 min
Ingredients
- 12 oz (340 g) dried soba noodles
- 2 duck breasts, approx. 8 oz (225 g) each, skin on
- 6 cups (1.4 L) dashi stock (homemade from kombu and bonito flakes or prepared dashi)
- 4 tbsp (60 ml) dark soy sauce (or regular shoyu for Kansai, adjust to taste)
- 3 tbsp (45 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tsp (5 g) granulated sugar
- 4–6 scallions (green onions), cut into 3–4 inch (8–10 cm) lengths and halved lengthwise
- 1 tbsp (15 ml) vegetable oil or neutral oil
- Salt to taste
- Grated fresh ginger or a small pile of shichimi togarashi for serving (optional)
Instructions
1. If making dashi: combine a 4-inch (10 cm) piece kombu and 6 cups (1.4 L) cold water in a pot, slowly bring to a near simmer, remove kombu, add 1 cup (approx. 15 g) bonito flakes, simmer 30 seconds then turn off heat and steep 2–3 minutes; strain. Return 6 cups (1.4 L) dashi to a clean pot and keep hot. Stir in soy sauce, mirin, sake, and sugar; adjust seasoning to taste and keep at a gentle simmer.
2. Score duck skin in a crosshatch without cutting meat. Season both sides lightly with salt. Heat a skillet over medium heat and add vegetable oil. Place duck breasts skin-side down and cook 6–8 minutes until crisp and golden; reduce heat if fat renders excessively. Turn and sear 2–3 minutes more for medium; adjust time for desired doneness. Remove to a cutting board to rest 5 minutes, then slice thinly across the grain.
3. Meanwhile, bring a large pot of water to a boil and cook soba noodles according to package instructions until al dente. Drain and rinse briefly under hot water to remove excess starch and keep warm.
4. Quickly blanch the prepared scallions in the hot broth for 20–30 seconds to soften slightly, then divide noodles among warmed bowls. Arrange sliced duck on top, ladle hot broth and scallions over the noodles. Serve immediately with grated ginger or shichimi on the side.
