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Here are the ingridients that are needed to prepare a heavenly Kamo-nanban Soba Noodles with Leeks:
- Get 2 of portions Frozen soba noodles.
- Prepare 1/2 of Duck breast or leg meat.
- Take 1 of The white part of a Japanese leek.
- Get 2 of Spring onions.
- Provide 700 ml of Concentrated dashi stock (bonito and kombu).
- Get 3 tbsp of ○ Usukuchi soy sauce.
- You need 3 tbsp of ○ Mirin.
- Get 2 tbsp of ○ Sake.
- Get 1 of as required Kudzu starch or katakuriko.
- Use 1 tbsp of Soy sauce.
- Provide 1 of Ichimi spice or shichimi spice.
Ready with the ingridients? Below are the steps on cooking Kamo-nanban Soba Noodles with Leeks:
- Cut the leek into 5 cm. Finely chop the spring onions..
- Cut the duck into bite-sized portions..
- Put the duck into a bowl and add soy sauce. Rub well and leave for a while..
- Grill the leek on a griddle until well charred..
- Dredge the duck with kudzu starch..
- Cook the frozen soba noodles. Put the dashi stock and bring to a boil. Add the ○ ingredients and the prepared duck. After the duck is cooked through, add the leek and simmer quickly..
- Transfer the soba noodles first into serving bowls. Pour the dashi soup and top with the duck and leeks. Garnish with chopped spring onion. Sprinkle with ichimi or shichimi spice..
Pour the soy mixture on top and toss to coat all the noodles. Soba noodles are made from dough of buckwheat flour, yamaimo (yam) and egg whites rolled out and cut into noodles. Wheat flour may be mixed in with the buckwheat flour, and the name varies depending on the wheat-buckwheat ratio. Alongside his delicate, flavorful noodles, he also has a short menu of first-rate side dishes. One of his specialties is kamo-nanban, slices of Challans duck breast served with grilled negi leeks.
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