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Classic kamo nanban soba

Classic kamo nanban soba

Nanban, which literally means ‘southern barbarian’, is an antiquated Japanese word. Originally used to describe the Europeans who first arrived in Japan in the 16th century, it is now used for foods with a European connection. Although this soba dish by Tim Anderson is authentically Japanese, it was given the name nanban as both onions and red meat (in this case, duck) are strongly associated with European food. 

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 leek, trimmed and washed
  • 1 skin-on duck breast
  • 5 tbsp Japanese all-purpose soy sauce (such as Kikkoman)
  • 1 tbsp mirin
  • 500g pouch Cooks’ Ingredients Dashi
  • 1 tbsp demerara sugar
  • 200g Clearspring Organic Buckwheat Soba Gluten Free Noodles
  • Cooks’ Ingredients Shichimi Togarashi, to taste (optional)


  1. Cut a 5cm piece off the leek from the end nearest the roots. Cut this piece in half, lengthways, then shred it as finely as you can. Transfer the shredded leek to a bowl of iced water and set aside in the fridge. Cut the remaining leek into chunks roughly 2cm thick.

  2. Prick the duck skin all over with a fork, then season with fine salt. Put the duck breast skin-side down in a nonstick cast-iron pan or frying pan, then set it over a low heat. Add the leek chunks to the pan next to the duck breast (they will cook in the fat as it renders from the duck skin).

  3. After 10 minutes, turn the leek chunks over and cook for another 10 minutes (still on a low heat). Turn the duck over for the final 5 minutes (so both the leek and duck cook for 20 minutes). The duck skin should be richly bronzed and the meat will be cooked to medium. Cook for a further 2-3 minutes if needed. Transfer the duck and leek to a board, let the meat rest for at least 5 minutes, skin-side up, then slice thinly against the grain.

  4. Meanwhile, in a pan, combine the soy sauce, mirin, dashi, sugar and pan-fried leek and bring to a low simmer. Fill a separate pan with at least 2 litres water, then cook the soba according to pack instructions. Drain, then carefully rinse the noodles under running water to remove the excess starch. Tip the soba into deep bowls, pour over the broth and leek chunks, then top with the sliced duck and shredded leeks. Sprinkle over shichimi togarashi to taste, if liked.


Typical values per serving when made using specific products in recipe


2,661kJ/ 631kcals



Saturated Fat












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