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
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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:
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