Kamo Nanban Soba
SERVES: 3 DIFFICULTY: Medium COOKING TIME: 30 minutes
You will need to start this recipe the day before, but I promise that it’s worth it.
- 1 sheet Dry Konbu Seaweed (10cm x 10cm square sheet)
- 1400 ml water
- 4 Dry Shitake Mushroom
- 100 ml Soy Sauce
- 120 ml Mirin
- 40 Cooking Sake
- 50 g Bonito Flakes
- 270g Hakubaku Organic Soba
- 10 stalks Spring onions
- 2 Duck Breasts, cooked
- Make dashi by combining konbu, water and shitake mushroom in a bowl. Refrigerate overnight. Remove the seaweed and mushrooms.
- In a saucepan, combine dashi, soy sauce, mirin, cooking sake and bonito flakes and bring to boil. Take off heat and leave for 15 minutes, then remove the bonito flakes.
- Preheat oven to 180°C.
- Trim the roots off the sprint onions and cut the white section to 5cm lengths. Gently char with a portable burner torch or grill. Julienne the green ends of the spring onion and place in an ice bath until it curls.
- On a cold fry pan, place duck breast skin side down with no oil and cook on medium heat until the skin becomes golden brown. Turn the duck breast over and pan fry the other side for 2 minutes.
- On a oven tray, place the duck skin side up and cook in oven for 5-6 minutes. Wrap each breast in aluminium foil. Rest on tray until the trapped heat slowly cooks the breast to medium rare. Slice.
- Reheat the soup from step 2.
- Prepare Soba noodles as per pack instructions.
Divide noodles in to 3 bowls, pour over hot soup and place sliced duck breast and garnish with charred spring onion and spring onion curls.