If you’ve had udon before, you’ve most likely sampled udon dishes such as niku udon (beef udon), curry udon, or tempura udon. But if you love duck, then the kamo udon recipe is for you!
I have to say, kamo udon is really a light flavored dish, but I really enjoy it with sliced green onions… 🙂
So, the way my duck was cut is a little different than I’m used to. I had visited a Korean butcher shop specializing in KBBQ, and was informed that they only cut their ducks like this– de-boning, rolling, freezing, then cutting in thin, circular slices. Because I didn’t have any time to peruse a lot of groceries stores to find duck, I settled on this to make kamo udon. With that being said, just make sure that your duck is not too thick!
Also, you don’t have to make homemade dashi (fish stock) to make this recipe, but it does make it authentic! If you don’t have too much time on your hands, I would recommend buying the dashi granules from your local Asian store or online. And don’t forget the mentsuyu (flavoring for fish stock)!
And don’t be afraid to add things to your kamo udon, like enoki mushroom, green onions… Try out new things!
- 2 servings dried udon
- 1 green onion, sliced thinly
- 6-8 oz duck meat, sliced thinly
- 2 c dashi (make according to box, if not homemade)
- ¼-1/2 c mentsuyu
- In a pot, boil water and cook dried udon according to directions. Strain and set aside.
- In a saute pan, put heat on high and get pan hot. Then add duck, cooking for 1-2 minutes on each side, or until desired doneness. Set aside.
- MIx dashi and mentsuyu together in a small pot and heat till boiling.
- To serve: put udon in bowl, accompanied by your toppings. Ladle in broth. Serve hot.
FOR HOMEMADE DASHI RECIPE, CLICK HERE!