Duck & Spring Onion Udon (Kamo Nanban)

鴨南蛮うどん (Kamo Nanban)

The soup base with added spring onion or leek is mild and sweet. The duck breast is sliced and slow-cooked at low temperatures to keep the meat tender. The duck skin has been fried to remove the oil and add an aroma of frying.

Prep time2 mins
Cooking time15 mins

Ingredients (2 servings)

Duck breast1 (~200g)
Thick spring onions (the white part only)2

Soup base

Dashi stock1 tsp
Soy sauce2 tbsp
Mirin2 tbsp
Cooking wine1 tbsp


  1. Spring onion (the white part only): Slice diagonally.


  1. (Medium heat) Saute the spring onion with a little vegetable oil. Remove from the pan for later use.
  2. (Medium-high heat) Fry the duck skin until golden brown, and slightly fry the other side as well. Remove from the pan for later use.
  3. (Medium-high heat) Put udon in boiling water and cook for 3 minutes.
  4. Pour off the noodle water and put the udon into a large bowl.
  5. Cut the pan-fried duck breast into about 1cm thickness.
  6. (Medium heat) Make the soup base. Add the dashi stock and other seasonings to the boiling water.
  7. (Low heat) Add the duck meat to the soup base and cook for two minutes.
  8. (Low heat) Add the spring onion to the soup and cook for one more minute.