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Cold Bukkake Soba with Duck and Summer Vegetable

Jul. 28, Mon. 2014

Authentic Japanese Cooking

Cold Bukkake Soba with Duck and Summer Vegetable

Natsuyasai to kamoshigure no bukkake soba

  • Rice_Noodles
  • soups_stews

Difficulty

Ingredients (Serves 2)

250 ml Mori-Tsuyu dipping sauce
250 ml Kake-tsuyu soup
300 g soba noodles

<Duck Shigure-ni
200 g duck meat
50 g ginger
250 ml water
2 tbsp sugar
2 tbsp sake
2 tbsp soy sauce
1 tbsp mirin

For toppings:
2 eggplants
Naganegi (long onion)
Myoga (ginger bud)
Shiso leaves
Mitsuba leaves
Fried buckwheat grains

oil for deep frying

Directions

  1. 1. To make the duck shigure-ni, put the water, sugar, and thinly sliced ginger into a pot and simmer.
  2. 2. Trim off the fat from the duck meat and dice it, then parboil it (bring to a boil, then drain immediately) in a separate pot.
  3. 3. Add the parboiled duck meat to the pot with the water, sugar, and ginger in it, then add the sake and soy sauce.
  4. 4. Make a drop lid from aluminum foil, place on top, and simmer for 20–30 minutes.
  1. 5. Add mirin and sugar, then cook down until caramelized.
  2. 6. Make cuts in the eggplant with your knife, then deep-fry as-is for about ten minutes. Once it's softened, remove and let sit in enough kake-tsuyu to just cover (not included in ingredient amounts listed), for about an hour.
  3. 7. Thinly slice the shiso, myoga ginger bud, and mitsuba. Cut the naganegi onion into bite-sized pieces and saute in a frying pan without oil until browned.
  4. 8. Combine the mori-tsuyu and kake-tsuyu.
  1. 9. Cook the soba noodles and move them to a dish. Add the duck, eggplant, and other toppings, then pour on the combined tsuyu from the previous step.