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 |
| Udon | 2 |
Soup base
| Water | 600ml |
| Dashi stock | 1 tsp |
| Soy sauce | 2 tbsp |
| Mirin | 2 tbsp |
| Cooking wine | 1 tbsp |
Preparation
- Spring onion (the white part only): Slice diagonally.
Cooking
- (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.
