Yukihira-Style Fried Soba in a Rice Bowl
Home version with store-bought dried soba
- Difficulty
- Total time
- 30 min
- Hands-on
- 30 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentfrying pan, wok, pot
Tastelight, comforting
Ingredients
- 150 g duck breast
- 3 green onions
- 200 g dried soba noodles
- 200 ml mentsuyu (reconstitute if it’s concentrated mentsuyu)
Garnish
- Green onion strips, to taste
- 2 tbsp ground sesame seeds
Method
- 1
Boil the dried soba noodles according to package instructions. Once boiled, rinse with cold water and shake off the excess moisture.
- 2
Cut the duck breast into thin slices. Slice the white part of one green onion into fine strips. Chop the rest of the green onions on the diagonal.
- 3
Heat a wok (or a frying pan) on medium heat. Add the duck breast and brown until the fat begins to render. Add the chopped green onion and saute until the duck breast is thoroughly browned. Pour in the cooked soba noodles.
- 4
Pour in the noodle soup base and bring to a boil. Once all the ingredients are heated through, top with the green onions strips and ground sesame seeds, and you’re done!
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).