Kamo Nanban Soba 431kcal / per person

recipes

category Soup/NoodlesSee the Related Food Category Page
recipe number 00624
cooking time 30 minutes
comment Kamo nanban soba is warm noodles with duck and negi leek. Nanban is a name for dishes with leeks and hot chili pepper.
image Enjoy the noodles and the soup with the flavor of the mellow grilled white leek and duck.
Dried soba noodles 160 g
Duck meat 80 g
Shiro-negi (white part of a Japanese leek) 30 g
Spinach
Not essential, if not available.
60 g
(A) Dashi stock 3 cups
(A) Soy sauce 1 and 2/3 tbsp
(A) Mirin 1 and 2/3 tbsp
(A) Sake 2 tbsp
Wasabi paste
Not essential, if not available.
1/2 tsp
Shichimi togarashi (Japanese seven-spice powder) to taste

Slice the duck diagonally into bite-sized pieces (sogi-giri). Cut the leek crosswise into 3-cm pieces and grill in a non-stick frying pan.

Boil the spinach in water. Transfer the spinach to cold water and squeeze out any excess liquid. Chop off the root ends and cut crosswise into 4-cm pieces. To make the soup, heat the dashi stock in a pot, add the soy sauce, the mirin and the sake and bring to a boil.

Cook the soba noodles in an abundance of boiling water. Add some cold water to keep from boiling over. When the soba noodles are cooked, drain and immerse in cold water to cool down. Wash them under running water and drain. Put the soba noodles in boiling water again to heat them up and drain.

Add the (1) duck and leek to the soup and cook briefly. Place the (3) noodles, the duck and the leek in a serving bowl. Pour the soup over the noodles and top with the spinach. Sprinkle with the shichimi togarashi and top with the wasabi to serve.

technique Soba noodles become soft quickly after cooking. Serve them immediately.
  1. Slice the duck diagonally into bite-sized pieces (sogi-giri). Cut the leek crosswise into 3-cm pieces and grill in a non-stick frying pan.
  2. Boil the spinach in water. Transfer the spinach to cold water and squeeze out any excess liquid. Chop off the root ends and cut crosswise into 4-cm pieces. To make the soup, heat the dashi stock in a pot, add the soy sauce, the mirin and the sake and bring to a boil.
  3. Cook the soba noodles in an abundance of boiling water. Add some cold water to keep from boiling over. When the soba noodles are cooked, drain and immerse in cold water to cool down. Wash them under running water and drain. Put the soba noodles in boiling water again to heat them up and drain.
  4. Add the (1) duck and leek to the soup and cook briefly. Place the (3) noodles, the duck and the leek in a serving bowl. Pour the soup over the noodles and top with the spinach. Sprinkle with the shichimi togarashi and top with the wasabi to serve.