Teaming up with European chefs I make Kamo-Seiro. 鴨せいろ
Kamo-Seiro is freshly handmade soba noodles served with a hot dipping sauce, duck breast fillet slices, browned green onion, and fresh yuzu zest. This soba dish was enjoyed by 100 dinner guests including the Japanese Ambassador Mr. Takeshi Nakane and his wife in Berlin. Since 2015, I have teamed up five times with European chefs and made kamo-seiro at a French restaurant Pasits in Berlin, Club Mitchel in Frankfurt, and QuintaForca Restaurant in Tarragona, Spain. Dinner guests can enjoy red wine with this dish. I will return to Europe to cook with them when the pandemic is over.
Kamo Serio
Ingredients: Serves 4
400g-450g duck breast fillet (thinly sliced 4mm thick, 100g per serving), 20 pieces yaki-negi (green onions cut into 5cm long and browned in a dry frying pan), 4 slices of thinly sliced fresh yuzu citrus zest of fresh if available (I take with me sun-dried yuzu zest with seven spices made in Seki to Europe.)
To make the soba noodles (5 servings): 400g buckwheat flour, 100g wheat flour (strong wheat flour), 250ml water
(Alternatively, you can use dried soba noodles sold at your local Japanese supermarket or Asian grocery store.)
To make the dipping sauce (8 servings): combine 350ml ichiban dashi (dried kelp and bonito flake stock), 100ml koikuchi or all-purpose soy sauce, and 50ml mirin (flambé the mirin to remove alcohol before adding the soy sauce and ichiban dashi.)
To make the ichiban dashi: heat one litre of cold water with 10g dried kelp (dashi kombu) without a cover and remove the kelp just before the boiling point (allow 15 minutes before it comes to a near boil) and add 40g bonito flakes (thick shredded for soba noodles) and simmer for 20 minutes. Skim the froth from time to time and strain through a cheesecloth or kitchen paper into a stockpot.