Kamo Soba Recipe
Rated 5.0 stars by 1 users.
Portion
2
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
-
600 ml dashi (prepared with powder or kombu + katsuobushi)
-
2 tbsp. soy sauce
- 1 tablespoon mirin
-
1 tsp. sugar
-
(Optional) 1 cooking sake drizzle
For the broth
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 bring freshness and piquancy. For an even more delicious broth, add a little duck stock.
You can also vary the vegetables: bok choy, shiitake mushrooms, or spring onions go perfectly with this dish. In summer, opt for a cold version of Kamo Soba for a light and refreshing meal!
Our recommendations for this recipe:
Japanese cooking essentials
-
White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g
Regular price 5.50 €Prix promotionnel 5.50 € Regular pricePrice per unit 27.50 € / per kg -
Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml
Regular price 6.25 €Prix promotionnel 6.25 € Regular pricePrice per unit 12.50 € / per l -
Honmirin ⋅ Takara Shuzo ⋅ 13% ⋅ 500ml
Regular price 9.70 €Prix promotionnel 9.70 € Regular pricePrice per unit 19.40 € / per l -
Katsuobushi dried bonito chips ⋅ Makurazaki ⋅ 40g
Regular price 9.50 €Prix promotionnel 9.50 € Regular pricePrice per unit 237.50 € / per kg -
Tatsuno Smoked Soy Sauce ⋅ Suehiro Soy Sauce ⋅ 100ml
Regular price 8.10 €Prix promotionnel 8.10 € Regular pricePrice per unit 81.00 € / per l -
White rice milky queen from Toyama ⋅ Nanohana ⋅ 1kg
Regular price 19.50 €Prix promotionnel 19.50 € Regular pricePrice per unit 19.50 € / per kg -
Rice vinegar ⋅ Mizkan ⋅ 500ml
Regular price 6.50 €Prix promotionnel 6.50 € Regular pricePrice per unit 13.00 € / per l -
White rice koshihikari ⋅ Nanohana for iRASSHAi ⋅ 1kg
Regular price 19.00 €Prix promotionnel 19.00 € Regular pricePrice per unit 19.00 € / per kg
The latest arrivals
-
Bonito filaments katsuobushi ⋅ Makurazaki ⋅ 20g
Regular price 8.90 €Prix promotionnel 8.90 € Regular pricePrice per unit 445.00 € / per kg -
Thick katsuobushi bonito chips ⋅ Makurazaki ⋅ 100g
Regular price 17.30 €Prix promotionnel 17.30 € Regular pricePrice per unit 173.00 € / per kg -
Ramune candies in garland bag ⋅ Kasugai ⋅ 28g
Regular price 2.60 €Prix promotionnel 2.60 € Regular pricePrice per unit 92.86 € / per kg -
Silken tofu ⋅ Morinaga ⋅ 305g
Regular price 3.50 €Prix promotionnel 3.50 € Regular pricePrice per unit 11.48 € / per kg -
Hon Mirin ⋅ Kokonoe Mirin for iRASSHAi ⋅ 14.5% ⋅ 300ml
Regular price 9.80 €Prix promotionnel 9.80 € Regular pricePrice per unit 32.67 € / per l -
Pure peach juice from Yamanashi ⋅ Bonchi ⋅ 180ml
Regular price 5.90 €Prix promotionnel 5.90 € Regular pricePrice per unit 32.78 € / per l -
Stainless steel tea filter ⋅ Pearl life
Regular price 5.40 €Prix promotionnel 5.40 € Regular pricePrice per unit / per -
Okayama no Chi Junmai Ginjo Sake Gift Set ⋅ 15.5% ⋅ 360ml
Regular price 21.90 €Prix promotionnel 21.90 € Regular pricePrice per unit 60.83 € / per l





























































