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 time||2 mins|
|Cooking time||15 mins|
Ingredients (2 servings)
|Duck breast||1 (~200g)|
|Thick spring onions (the white part only)||2|
|Dashi stock||1 tsp|
|Soy sauce||2 tbsp|
|Cooking wine||1 tbsp|
- Spring onion (the white part only): Slice diagonally.
- (Medium heat) Saute the spring onion with a little vegetable oil. Remove from the pan for later use.
- (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.
- (Medium-high heat) Put udon in boiling water and cook for 3 minutes.
- Pour off the noodle water and put the udon into a large bowl.
- Cut the pan-fried duck breast into about 1cm thickness.
- (Medium heat) Make the soup base. Add the dashi stock and other seasonings to the boiling water.
- (Low heat) Add the duck meat to the soup base and cook for two minutes.
- (Low heat) Add the spring onion to the soup and cook for one more minute.