KAMO SOBA
Serves 4
10 mins preparation time
25 mins cooking time
- 300 g (10 1/2 oz) duck breast
- 2 leeks (white part)
- 2 teaspoons vegetable oil
Soup:
- 1.2 liters (42 fl oz) dashi
- 5 tablespoons soy sauce
- 5 tablespoons mirin
- 350–400 g (12–14 oz) soba noodles
- 5 cm (2 in) white radish (daikon), or 1/2 black radish, peeled and grated
- 4 pieces yuzu zest
Cut the duck breast into 6 mm (1/4 in) slices and the leeks into 3 cm (1 1/4 in) lengths. Heat the oil in a saucepan and add the leeks. Cook, stirring, on high heat, until the parts in contact with the saucepan are well browned—they don't need to be cooked through at this stage. Add the slices of duck and cook briefly on both sides. When the meat changes color, add the soup ingredients. Bring to a boil, then lower the heat and let the soup simmer for about 3 minutes.
Meanwhile, cook the soba noodles according to the instructions on the package. Drain the noodles and divide them among four large bowls. Pour the soup over. Arrange the slices of duck and leeks on top. Garnish with the grated radish and yuzu zest.
Enjoy your cooking with your loved one
Sumber buku: Maori murota, Tokyo cult recipes, May 2016
