Kamo-negi udon, fork friendly

Déjà vu ? I don’t like eating the same dish many times in a row. Still, I have to finish the ingredients. So it’s a recombination.

Kamo-negi (duck and leeks) like in :

kamo namba

Udon wheat noodles and karashi miso sauce, like in :

jajamen

making karashi miso jajamen sauce

Thin udon (regular size in small photo).

The noodles are of the very thin type of udon, specialty of Kansai (Kyoto and Nara claim it…).

They are particularly well for Summer cold udon, but also to serve “bare”, like here.

Serving / reheating udon



Buy them fresh or frozen (not dried) or make them.

Plunge them a few minutes (2~3) in boiling water. Drain and rinse quickly.

To eat hot : serve just after rinsing (I take tap water they don’t have time to cool down, you can rinse with heated water).

To eat cold : Dip them in iced-coled water, with ice cubes in Summer. Drain when they are cooled.

In any case, do that just before serving. If there left-overs, they will need a new boiling to regain the pleasant udon texture.

An addition : eringi mushrooms. Broiled without fat, like the meat and leek whites.

As you see, a big chunk of duck makes it impossible to eat it that way with chopsticks. This dish was for knife and fork. You can even add a spoon to eat the noodles like Italian pasta.

Doubly delicious !