Kamo Siero (duck breast with cold buckwheat noodles) (1 serving)


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.

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