Kamo Soba Recipe

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Portion

Preparation time

10 minutes

Cooking time

20 minutes

Kamo Soba is a traditional Japanese dish, much sought-after for its balance of delicacy and gourmandise. The lightly grilled duck breast adds a rich aroma that blends perfectly with the delicacy of the buckwheat soba noodles. The whole dish is enhanced by a hot dashi broth flavored with soy sauce and mirin, and accompanied by grilled leeks that add a slightly smoky flavor. A true comfort dish, ideal for chilly days or simply to savor a moment of refined Japanese cuisine at home.

Ingredients

200 g duck breast (thinly sliced)
200 g soba (buckwheat noodles)
1 long leek (or Japanese "negi" civet)
1 teaspoon sesame oil
Salt
Pepper

For the broth

600 ml dashi (prepared with powder or kombu + katsuobushi)
2 tbsp. soy sauce
1 tablespoon mirin
1 tsp. sugar
(Optional) 1 cooking sake drizzle

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Instructions

Cut the leek into chunks and brown in a dry or lightly oiled frying pan. Set aside.
Heat the sesame oil and pan-fry the duck slices for 1-2 minutes per side. Season with salt and pepper and set aside.
Bring the dashi to the boil, then add soy sauce, mirin and sugar. Stir in the duck juices.
Cook noodles according to package directions, then rinse with cold water.
Reheat the duck in the stock.
Place the soba in the bowls, pour in the broth and add the duck and leeks.

Recipe notes

Add a touch of ichimi togarashi or yuzu kosho to spice up the dish and add freshness and zest. For an even more gourmet broth, add a little duck stock.

You can also vary the vegetables: bok choy, shiitake or spring onions are a perfect match. In summer, opt for a cold version of Kamo Soba for a light, refreshing meal!

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