2 cups spinach
1 duck breast
4 1/2 cups soba broth (see below)
1 pound soba noodles
1 scallion (cut on the bias)
8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar
cook time: 1 hour 30 mins.
place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.
broth will last 3-4 days chilled in the refrigerator, or you can freeze in ice trays and save for later.
makes about 8 cups of soba sauce.
prepare a large ice bath and a large pot of salted boiling water. bring to a boil and add in the spinach. cook for 20 seconds, and add in the ice bath to shock the spinach. drain well. using a 12" by 12" piece of plastic wrap lay the spinach across to form a 1" row about 1/2" from the bottom. roll the plastic wrap around the spinach and drain in a sink. cut into 4 equal pieces.
trim the excess fat off of the duck and cut the breast on the bias against the grain into 1/4" pieces. pour 1/2 cup of soba broth into a saute pan and bring to a boil. add in the sliced duck breast and cook for about 10-15 seconds on each side. remove the duck, and add in the remaining soba broth and simmer.
bring a large pot of water to a boil, and add in the soba noodles. cook for 4 mins. then drain. unwrap the spinach from the plastic wrap.
serve in a bowl with soba noodles, duck breast, spinach, soba broth, and scallion.