00:00Hi, I'm Yuto and today on Sudachi, I'm going to show you how to make Kamonanban Sobo,
00:04one of the few Japanese dishes made with duck breast. It's one of my favourites,
00:09so let's get straight to it. I have about 300g of duck breast here.
00:16And I'm going to start by scoring the fat. These shallow incisions help render the fat
00:21and promote even cooking. Just make sure not to cut too deep.
00:37Once that's done, dry the surface with kitchen paper,
00:45and sprinkle a few generous pinches of salt and pepper on both sides.
01:08Take a cold pan and place the duck breast inside with the skin side facing down. Turn on the heat
01:14to
01:15medium and fry for about 4 minutes. I'm using a gas stove so it heats up fast, but if you're
01:23using
01:23electric or IH, then it might need a little longer. Starting with a cold pan brings up the heat
01:31gradually which allows the fat to render more slowly. This will make the fat extra crispy and
01:36delicious. I often use this technique for chicken thigh as well. With my method and timings, the end
01:43result should be medium with a little bit of pink in the middle. Once it's crispy and golden like this,
01:49turn the duck over and fry on the other side for 30 seconds. After 30 seconds, remove it from the
01:57pan and
01:58wrap it in foil. We're going to leave it to rest in the foil for 3 minutes where it will
02:09continue to
02:09gently cook in the residual heat. After 3 minutes, place the duck back in the pan, skin side down,
02:17and fry for another 3 minutes over medium heat. As you can see, the fat has rendered out so we're
02:24going to use that to baste the top of the duck breast. Do this continuously for the whole 3 minutes.
02:30Basting will gently cook the meat and add moisture back in so that it doesn't become tough or dry.
02:37After 3 minutes, flip the duck breast over and fry for 30 seconds once more.
02:44Finally, we're going to remove the duck from the pan and wrap it with foil again. This time,
02:49we will let it rest until it's time to serve.
03:02In the meantime, I'm going to cut a green onion into 5cm pieces. Namban soba is always served with
03:09green onions, but you could use leeks instead. I recommend starting cooking your soba noodles at
03:16this point as well. We're using the same pan, so pour away the excess duck fat or save it for
03:22another
03:22recipe. Heat the pan on medium and charred the green onion all over.
03:34Okay, these look good. Let's remove them from the heat and make our broth.
03:38Take a saucepan and add 1 litre of dashi stock, 40ml of dark soy sauce, 40ml of light soy sauce,
03:49100ml of mirin, and 2 teaspoons of sake. Finally, add the charred green onion from before. These are
03:59gonna transfer some extra depth to the broth and become very tender. Bring the broth to a boil and
04:06let it bubble for 2-3 minutes. 300g of dark breast is generally enough for 4 portions of kamonamban
04:14soba, so we're making enough broth for 4 people. After a few minutes of bubbling, remove the broth
04:21from the stove and it's time to dish up. First, let's slice the dark breast. It's been resting for
04:28about 10 minutes, so now is the moment of truth. Just as I intended, the fat on the outside is
04:36crispy while the middle is still a good shade of pink. Now, let's assemble the soba. Add rinsed
04:43soba noodles to the bowl and pour the broth over the top. Add 2-3 pieces of green onion.
05:09And then add the duck breast slices. Finally, garnish with some finely chopped green onion.
05:23And add the sprinkle of shichimi to ogarashi for the final touch.
05:28And that's it, delicious kamonamban soba. Thanks so much for watching. If you want to learn more
05:33about this recipe, check out my blog. The link is in the description below. Have a great day.
05:38Have a great day.
Comments