📝 About This Recipe
Kamo Nanban is a timeless masterpiece of Japanese soul food, marrying the rich, gamey depth of duck breast with the sweet, smoky aroma of charred Tokyo negi. This elegant dish dates back to the Edo period, where 'Nanban' referred to the exotic inclusion of leeks, believed to have been introduced by foreigners. The result is a sophisticated balance of savory dashi, earthy buckwheat noodles, and a silky layer of rendered duck fat that coats every strand.
🥗 Ingredients
The Duck and Aromatics
- 1 piece Duck Breast (approx. 250-300g, skin-on and chilled)
- 2 stalks Tokyo Negi or Large Leeks (white and light green parts only, cut into 2-inch lengths)
- 1 inch Fresh Ginger (thinly sliced into matchsticks for garnish)
The Dashi Broth
- 4 cups Dashi Stock (high-quality kombu and katsuobushi infusion)
- 3 tablespoons Dark Soy Sauce (Japanese shoyu)
- 3 tablespoons Mirin (sweet rice wine)
- 1 teaspoon Sugar (to balance the saltiness)
- 1 tablespoon Sake (to add depth to the broth)
Noodles and Garnish
- 200 grams Dried Soba Noodles (buckwheat noodles)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 1 handful Mitsuba or Scallions (finely chopped for freshness)
- 1 teaspoon Yuzu Kosho or Yuzu Peel (optional, for a citrusy kick)
👨🍳 Instructions
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1
Prepare the duck breast by scoring the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render more effectively.
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2
Place the duck breast skin-side down in a cold non-stick skillet over medium-low heat. Slowly render the fat for 8-10 minutes until the skin is golden brown and crispy.
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3
While the duck renders, place the 2-inch leek segments into the same pan. Let them char in the duck fat until they develop dark brown spots on the outside and become soft and sweet inside.
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4
Remove the duck breast when it is medium-rare (internal temp of 135°F/57°C). Set aside to rest for at least 5-7 minutes. Remove the charred leeks and set aside.
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5
Bring a large pot of unsalted water to a boil. Add the soba noodles and cook according to package instructions (usually 4-5 minutes). Do not overcook; they should remain al dente.
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6
Immediately drain the soba and rinse vigorously under cold running water to remove excess starch. This ensures a clean texture. Drain well and set aside.
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7
In a medium saucepan, combine the dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat.
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8
Slice the rested duck breast into thin, 1/4-inch thick slices at an angle. Any juices left on the cutting board should be added back into the simmering broth for flavor.
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9
Add the charred leeks and sliced duck into the simmering broth for just 30-60 seconds to warm them through. Do not boil the duck, or it will become tough.
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10
Divide the cold soba noodles into two deep ramen or soba bowls. Briefly dip the noodles in hot water if they have cooled too much.
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11
Ladle the hot broth over the noodles, ensuring each bowl gets an equal share of the duck slices and charred leeks.
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12
Top with ginger matchsticks, chopped mitsuba (or scallions), and a sprinkle of shichimi togarashi. Serve immediately while steaming hot.
💡 Chef's Tips
Always start the duck in a cold pan to ensure the fat renders out before the skin burns. If you can't find Tokyo Negi, use the thickest part of regular leeks or very thick green onions. Never salt the soba boiling water; unlike pasta, soba does not need salt and it can ruin the delicate buckwheat flavor. Use 'Hon-Dashi' or homemade dashi rather than just water to ensure the broth has the necessary umami backbone. If the duck fat in the pan is clean, save a teaspoon of it to stir into the final broth for extra silkiness.
🍽️ Serving Suggestions
Pair with a chilled Junmai Ginjo sake to cut through the richness of the duck fat. Serve with a side of lightly pickled cucumber (Sunomono) for a refreshing acidic contrast. A small dish of Tempura flakes (Tenkasu) on the side adds a lovely crunch to the soup. Finish the meal by drinking the leftover broth mixed with a bit of 'Sobu-yu' (the water used to boil the noodles).