Duck is one of my favorite ingredients, and Kamo Nanban Soba became one of the most repeated summer soups in my kitchen. This dish can be made with duck tsukune (meatballs) and/or seared and thinly sliced duck breast. Duck meatballs should be pre-cooked, and they are the best when grilled. I prefer duck breast in this dish. One breast is enough for two portions. It takes time to render fat from its skin, so it makes sense to start doing it while making buckwheat noodles. The rest is simple — baste the breasts with hot rendered duck fat until 80% cooked, let rest and cool, keep refrigerated until ready to serve the soup. Thinly sliced and arranged on top of the soba in a bowl, the duck is cooked to complete doneness with steaming hot stock poured right over it.
I thought learning how to make soba at Cooking Sun would be fun but impractical skill. How would I find proper buckwheat flour and soba making tools in the U.S.? Little I knew! This summer, soba became my favorite meal.
The longer I lived in the States, the more I realized it’s possible to find almost anything in specialty food stores and online. And later, traveling places and getting edible gifts from around the world proved that unfathomable are the ways of experiencing delicious food. A few years ago, this crepes recipe sounded exotic to me because of its unusual ingredients. Later, it became an illustration for the provocative statement above. Being curious is fun!
Cooking roasted buckwheat is easy. You need 2 parts of liquid for 1 part of buckwheat seeds. Bring water to boiling, add buckwheat, season with salt and sugar, lower heat to minimum, cover with lid, and set a timer for 15 minutes. After 15 minutes, turn off the heat, add butter and cover with lid for another 5 minutes. Fluff and serve.
Buckwheat is mostly unknown in the U.S., or at least in Southern states. Which is one the most mysterious culinary facts for me. Since we are conscious about gluten tolerance and actively discover ancient grains, doesn’t this Eastern European delicacy deserve to trend worldwide?
Buckwheat is one of the healthiest ingredients that makes the most delicious main and side dishes. It is available in bulk sections of supermarkets, sold either unroasted or roasted. Each form requires specific cooking methods and timing and can’t be substituted in recipes. Unroasted buckwheat grain is relatively soft. Even raw and dry, you can bite and easily crumble it with your teeth. It’s flavor is very subtle, and it makes a porridge when cooked with hot liquid. Good roasted buckwheat has darker tannish color and a very hard grain that doesn’t crumble. When cooked, it has fluffy texture and rich earthy and nutty taste.
I think this recipe needs to be moved here from my old website now, when we are approaching the Valentine’s Day. Because, let’s face it, there is nothing more luxuriously romantic than high quality black caviar served with Russian-style buckwheat blini and French champagne. Dinner or breakfast — doesn’t matter, it’s a win-win situation!
I have to eat my cook’s hat! When asked how to make buckwheat crepes with good taste and delicate texture, I insisted on adding some wheat flour. Not any more. I still believe nothing beats my buckwheat blini recipe with yeast, kefir, and meringue. It is the best for serving caviar. But! This adopted to…