Kamo udon, today’s.

Kamo udon, duck noodles. Garnished with today’s shopping.

Same genre meals :

kamo namba

kamo negi udon

Udon noodles.

Compi’ of udon cuisine

Duck, seared.

Cauliflower leaves, blanched.

Plus wakame seaweeds and 3 color paprika.
And a side dish that you can see on the second photo. Do you know what it is ? I’ll blog about it soon.

Nabe : duck and veggies

Nabe means the pot, in which you serve the hot pot. There are millions of versions of Japanese nabe as the hot pot meals are extremely popular in Winter.

That’s really simple. The duck meat slowly simmered with a chili pepper. Later, then veggies are added in order, to allow them to cook the right time.

Kabocha pumpkin became particularly juicy.

No seasoning was necessary, only a little salt. I forgot to take a photo, but beside the plate there is a bowl, full of broth, salted with a little soy sauce.
Yummy !

Steaming in the teapot… a hot soup with duck, mushrooms, season fragrance

This the recipe for dobin-mushi (steamed in pottery) soup. Today’s flavor : duck and mushrooms in consommé ambré .

Prepare a broth. That can be a dashi (Japanese broth) or a consomme or another stock soup. Add soy sauce, sake, etc… as you like.
Today it’s a consommé made of leek, chicken, tomato.
I added sea salt only.

Prepare season’s best ingredient. Well, it is an Autumn dish. It is often made with matsutake mushrooms, hamo fish, gincko nuts and shrimps. But not here !

Lean duck meat.

Fresh edamame (green soy beans). They are a bit different as they are from black soy. Flowers of shiso (perilla).

Shiitake mushrooms. Red and green chili peppers. The spirals are yaki-fu, decorative croutons of gluten (we can buy many different designs).

Other mushrooms : yama no mura no hatake shimeji. Shimeji mushrooms from the field behind the mountain, said the package. They are quite neutral in taste.

You have many options. The original probably is to place the ingredients in the pot, cover with broth and put the pot in a big steam basket. Steam till cooked. Put the lid, bring to guests. A convenient way is to cook in a sauce-pan in half of the broth, transfer in the pots, cover, place on table. When the guests arrive, pour the rest of broth (very hot), so they can enjoy the hot soup without delay. Or you can bring the pots with the raw ingredients on braseros. Add hot stock when the guests arrive, let simmer a while.
I prefer in the sauce pan as you can add in progressively the ingredients as some cook longer.

Serve with yuzu or sudachi or kabosu citrus.
See how to serve it : here.

Kamo-negi udon, fork friendly

Déjà vu ? I don’t like eating the same dish many times in a row. Still, I have to finish the ingredients. So it’s a recombination.

Kamo-negi (duck and leeks) like in :
kamo namba

Udon wheat noodles and karashi miso sauce, like in :

making karashi miso jajamen sauce

Thin udon (regular size in small photo).
The noodles are of the very thin type of udon, specialty of Kansai (Kyoto and Nara claim it…).
They are particularly well for Summer cold udon, but also to serve “bare”, like here.

Serving / reheating udon

Buy them fresh or frozen (not dried) or make them.
Plunge them a few minutes (2~3) in boiling water. Drain and rinse quickly.
To eat hot : serve just after rinsing (I take tap water they don’t have time to cool down, you can rinse with heated water).
To eat cold : Dip them in iced-coled water, with ice cubes in Summer. Drain when they are cooled.
In any case, do that just before serving. If there left-overs, they will need a new boiling to regain the pleasant udon texture.

An addition : eringi mushrooms. Broiled without fat, like the meat and leek whites.
As you see, a big chunk of duck makes it impossible to eat it that way with chopsticks. This dish was for knife and fork. You can even add a spoon to eat the noodles like Italian pasta.

Doubly delicious !