Kamo Nanban is a noodle dish with hot soup, so named because it contains duck meat and green onions, but this time it is served in a bowl. Green onions are called "Nanban" because the Southern Barbarians enjoyed eating them to maintain their health during the Edo period.

Kamo nanban is a noodle dish served in hot soup, so named because it contains duck meat and green onions as toppings, but this time it is served in a bowl.
Of course, the quality of the ingredients is important when making clear soup, but the key is how well you can extract the bonito stock. First, put kelp in water and simmer over low heat for around 2 hours, making sure the temperature doesn't reach 100°C. Then, remove the kelp and bring it to a boil. After skimming off the scum, add 80g of bloodless Bonito flakes per 1 sho to make the bonito stock, but be sure to consider the balance of flavours between the bonito stock and the kelp stock. Then, once you've added the ingredients, you can get an idea of the overall taste, but ultimately it's important to taste it for yourself.

1. After preparing the duck meat, slice it into fillets, sprinkle a little Arrowroot powder on it, coat it with kudzu starch, and boil it in water with kelp to quickly cook it through.

②Cut the green onions diagonally like bamboo leaves and grill.

③Cut the radish and carrots to your liking, boil them briefly, and then let them soak in the soup stock to flavor them.

4. Boil the mizuna briefly to bring out its color, then soak it in the flavor of the soup stock.