How to make it

  • Prepare the Kakejiru by bringing all the ingredients to a slow boil over low heat
  • slice the duck breast diagonally into 1/4 inch thick slices
  • cook the soba noodles until al dente; drain and rinse under cold running water, rubbing them between your hands until they are cold and no longer starchy; drain well
  • heat the reserved duck fat over medium heat; cook until the fat covers the bottom of the pan, remove the solid duck fat
  • add the duck breasts and long onion or scallions; cover and cook until the surface of the duck turns whitish and the bottom is slightly golden
  • turn the duck and long onion or scallions over, sprinkle with sake, cover, and continue to cook for 2 minutes
  • add the dusk and the long onion or scallions to the kakejiru
  • add the noodles and reheat for 1 - 2 minutes
  • divide the noodles amount the serving bowls and pour the hot broth on top
  • top with duck, onions or scallions, and watercress leaves
  • sprinkle with seven-spice powder

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    chummers ate it and said...
    I didn't have exact ingredients but this was a great launching point for a soba broth dinner.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes