There was one Japanese restaurant in my home town of Costa Mesa, CA that has a special place in my heart: Kappo Sui. For over 30 years, I've been making pilgrimages to this culinary sanctuary every time I'm in Southern California. And without fail, I always order their Inaniwa udon—a noodle soup with a rich broth flavored dashi, mushrooms, duck, and a hint of yuzu. This dish is literally perfection, and writing about it has my mouth watering.
Inaniwa udon isn't what you'd initially expect when you hear "udon." Hailing from Akita Prefecture, Inaniwa udon are thinner and more delicate than their chunkier cousins. They're hand-stretched, giving them a unique texture that's both silky and chewy. This type of noodle can be more difficult to find, and can also be more expensive due to the hand-stretching process.
So why do I bring this up for a Kamo Namban recipe? Well, Inaniwa udon typically is not served with duck. This is unique dish that chef Shirai-san created that kind of mixes the best of Kamo Nanban with the best of Inaniwa udon, which is typically served with a simple, rich dashi broth.
Speaking of duck, let's spill the tea on duck fat. It's not just delicious; it's practically a superhero in the world of fats. Duck fat is 65% monounsaturated fatty acids, particularly oleic acid. This is the same good stuff you find in olive oil. Some studies suggest that oleic acid may help to lower LDL (the "bad" cholesterol) while maintaining or even increasing HDL (the "good" cholesterol). (Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835877/) And other studies have shown that the linoleic acid, an omega-6 fat, associated with an overall lower risk of heart disease, metabolic syndrome, and type 2 diabetes, although scientific findings remain mixed. (Source: https://pubmed.ncbi.nlm.nih.gov/31785494/, https://pubmed.ncbi.nlm.nih.gov/34763302/). However, duck fat is still a fat that includes saturated fat so be sure to only consume in moderation.
Our take on the Kamo Namban is lighter than traditional recipes because we're aiming for something more akin to what I grew up with. Plus, we're using KYUNU's Rulebreaker Noods as the perfect stand-in for Inaniwa udon because they boost the nutritional profile of the dish with more protein, fiber, and resistant starch instead of simple carbs. They similarly are thinner than udon and have a bouncy "QQ" (Taiwanese slang for "chewy") texture. This version is super easy to make and you can still get that same soul-satisfying taste without needing to book a flight to California.
So, buckle up, noodle lovers. You're about to get a dose of super tasty nostalgia with a simple Kamo Namban Noodle Soup, Kyunu style.
Ingredients (for 2 servings, because sharing is caring)
For the broth:
- 4 cups low-sodium chicken or vegetable broth (we're watching that sodium, fam)
- 1 tbsp low-sodium soy sauce
- 1 tbsp mirin or sake + sugar
- 1 small piece of kombu (optional, but it'll make you feel fancy)
- 2 tsp yuzu juice (or see substitution below) or 1 tsp yuzu jelly
- 1 stalk green onions, washed and sliced into 1 inch pieces
- 1/4 cup of shimeji (white beech) mushrooms, washed and separated
- Salt, to taste
- Sugar (or your favorite sugar substitute), to taste
Yuzu Substitution:
If you can't find yuzu, mix:
- 1 tsp lemon juice
- 1/2 tsp lime juice
- 1/2 tsp orange juice or bitter orange juice
(It's not exactly the same, but it'll give you that citrusy kick)
For the toppings:
- 2 six oz duck breasts
- 1 bunch of green onions, sliced diagonally to get thin strips (get that Insta-worthy look)
- 1 sheet of nori, cut into thin strips (for that umami punch)
- 2 soft-boiled eggs (jammy yolks or bust)
- Shichimi togarashi to taste (spice it up, buttercup)
- Yuzu zest or lemon zest for garnish (because we're fancy like that)
Noodles:
- 2 portions of KYUNU Rulebreaker Noods, Original Flavor
Let's Get Cooking!
Prep the duck
- Pat the duck dry. Score the duck skin in a crosshatch pattern. Season with salt and pepper.
- Place in a cold 4 quart - 8 quart pot, skin-side down. Turn the heat to medium-low.
- Cook for about 8-10 minutes until the skin is crispy and golden. Be careful of splatter.
- Flip and cook for another 2-3 minutes for medium-rare or when the breast reaches 130°F (54°C) and 140°F (60°C) internal temperature. Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- Remove the breast and wrap loosely with aluminum foil and set aside.
Prep the broth
- In the same pot, remove some of the duck fat so that there is only 1 tbsp remaining.
- Add the green onion segments and fry on medium-low heat until browned and crispy.
- Combine the broth, soy sauce, mirin or sake, and kombu if using and add to the pot.
- Bring to boil and reduce to a simmer for about 10 minutes. Remove the kombu.
- Add salt to taste. Note: If you prefer a stronger soy sauce flavor, add more soy sauce.
- Add the yuzu juice (or your citrus substitute) and stir. Decide if you need to balance the flavor with a pinch or two of sugar. It should not be overly sweet. Keep it warm on low heat.
Noodle time:
- Bring a large 4 - 8 quart pot of water to a rolling boil.
- Cook the Rulebreaker Noods for 1 - 1.5 minutes in boiling water, ensuring there are no frozen chunks left.
- Drain and rinse briefly with cold water to stop the cooking. We want them QQ (chewy and bouncy), not mushy!
Assemble
- Unwrap the duck breast and slice thinly on a bias. Use a sharp knife and firm cutting motion to get through the crispy skin.
- Divide the noodles between two bowls.
- Pour the hot, yuzu-infused broth over the noodles. Be sure to get some mushrooms in each bowl.
- Top with sliced duck, green onions, nori strips, and a soft-boiled egg.
- Sprinkle with shichimi togarashi to taste.
- Garnish with a pinch of yuzu or lemon zest for extra aroma.
Serve and enjoy:
- Inhale deeply and appreciate that citrusy aroma.
- Taste a spoonful of the rich broth first
- Grab your chopsticks and get ready for a flavor explosion.
- Slurp loudly and proudly – it's a compliment in many Asian cultures!
Remember, our noodles are the real MVP here. They're packing protein and fiber while keeping things low-sodium. Plus, they've got that irresistible QQ texture that'll make you question why you ever settled for less.
Slurp away, noodle nerds!
