Hot Soba with Duck and Long Onion

Name: Hot Soba with Duck and Long Onion (Kamonanban Soba)
Cuisine: Japanese
Ingredients: 1 boned duck breast half, excess fat removed and reserved; 14 ounces dried soba; 6 cups kakejiru (broth for hot noodles); 6 cups kakejiru (broth for hot noodles); 6 cups kakejiru (broth for hot noodles); 1 naganegi long onion, preferably, or 4 thick scallions; 1 naganegi long onion, preferably, or 4 thick scallions; ¼ cup sake (rice wine); ¼ cup sake (rice wine); 1 bunch mitsuba, cut into 2-inch lengths, preferably, or leaves of ⅓ bunch watercress; 1 bunch mitsuba, cut into 2-inch lengths, preferably, or leaves of ⅓ bunch watercress; Shichimi togarashi (seven-spice powder); Shichimi togarashi (seven-spice powder)

Kamonanban Soba

Preparation info

Yields
3
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Because it uses duck breast, this is one of the most expensive dishes at noodle restaurants in Japan. Chicken can be used as a cheaper substitute, but the rich flavor of good duck meat in this simple preparation creates a very savory noodle dish.

Ingredients

1 boned duck breast half, excess fat removed and reserved
14 ounces dried soba
6 cups

Asia
Japan
Pasta

Method

Slice the duck breast diagonally ¼ inch thick.

In a large pot of boiling water, cook the noodles al dente for 4 to 6 minutes or as instructed on the package. Drain the noodles in a colander, and rinse them under cold running water, rubbing them between your hands until they are cold and no longer starchy on the outside. Drain them again.

In a pot, begin warming the broth over me