Kamo Nanban Soba | Buckwheat Noodles Soup with Duck Breast and Scallions

Kamo Nanban Soba

Duck is one of my favorite ingredients, and Kamo Nanban Soba became one of the most repeated summer soups in my kitchen. This dish can be made with duck tsukune (meatballs) and/or seared and thinly sliced duck breast. Duck meatballs should be pre-cooked, and they are the best when grilled. I prefer duck breast in this dish. One breast is enough for two portions. It takes time to render fat from its skin, so it makes sense to start doing it while making buckwheat noodles. The rest is simple — baste the breasts with hot rendered duck fat until 80% cooked, let rest and cool, keep refrigerated until ready to serve the soup. Thinly sliced and arranged on top of the soba in a bowl, the duck is cooked to complete doneness with steaming hot stock poured right over it.

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Kumiage Yuba | Fresh Soy Milk Skins

Making Kamiage Yuba

I say those are lucky who have never tasted certain delicacies because they don’t know what they are missing. If you didn’t enjoy eating fresh creamy and dreamy melt-in-your-mouth soy milk skins in Kyoto — kumiyage yuba — you obviously don’t miss it. With a tiny drop of freshly grated wasabi and diluted with dashi soy sauce for dipping, it is something to crave for. Fortunately, it is easy to make at home.

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