- 100ml soba tsuke tsuyu
- 10g leek, sliced into 2-inch pieces
- 50g duck breast (kamo), sliced thinly
- 120g cold cooked soba noodles
- To prepare: Heat the soba tsuke tsuyu over medium heat. Once it boils, lower heat and add sliced leeks. Cook the leeks for 2 to 3 minutes to soften. Add sliced duck breast into broth and allow to cook. Turn off the heat.
- To serve: Arrange cold soba noodles on woven bamboo tray or a plate. Serve the hot soba tsuke tsuyu and duck slices in a dipping bowl.