Sunday 15 March 2015

Globecooking recipe : Kamo No Teriyaki & Yakisoba (Japan)

I was quite nervous about venturing into Japanese cuisine but this first dish, Kamo No Teriyaki & Yakisoba (Teriyaki Duck with Soba Noodles), was absolutely delicious and I'll definitely be making it again. Now I know what I'm doing, it's dead easy too.

Kamo No Teriyaki & Yakisoba (Teriyaki Duck with Soba Noodles)

ingredients :

for the sauce :

60ml soy sauce
60ml white wine
60ml mirin sauce
1tbsp sugar

500g duck fillets
1 carrot
200g Chinese cabbage (bok choy)
1 large onion
drizzle of olive oil
drizzle of soy sauce
pack of soba noodles

Put all of the sauce ingredients into a saucepan, bring to the boil and simmer for 15 minutes until it's thickened.

Heat a frying pan (don't add oil) and put the duck fillets to cook for 10 minutes skin side down. It will release a lot of fat and get very spitty so be careful.

Flip over the fillets (watch out for the tidal wave of hot fat !) and cook for a few minutes more then remove from the pan and reserve on a plate. Use a wooden spoon to scrape all the bits off the bottom of the pan then add half of the teriyaki sauce. Heat for 1 minute, stirring, then put the duck back in, meat side down, to soak up the flavours of the sauce. Turn off the heat and put foil over the pan.

This was my first time using Chinese cabbage - I think you could get away with using any leafy green veg really so kale or cabbage would do.

The soba noodles have a bit of a strange texture - they're quite ploppy so don't overcook them. Again, regular noodles would be fine, or even rice. Cook them for 3 minutes in boiling unsalted water then drain and rinse in cold water..

Use the emptied noodles pan to cook the veg. Heat some oil then add the thinly sliced carrots, Chinese cabbage and onions. Stir fry for a few minutes until soft and slightly coloured.

Use an electric knife (if you have one - otherwise a sharp knife and some elbow grease will do it !) to finely slice the duck. It should be slightly pink in the middle.

Once the veg is cooked, drizzle over some soy sauce and stir. Add the noodles and reheat, stirring to combine all the ingredients and flavours.

Serve the noodles and veggies, lay duck slices on top and drizzle with the remaining teriyaki sauce.

We jokingly said this should be rebaptised TeriQuacky Duck ! Whatever you call it, we loved it. Fingers crossed the remaining Japanese recipes will be equally delicious.

*** Don't miss my country-by-country globecooking recipe index ! *** 

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