Preparation:
This noodle dish requires basic soup stock. 1. Bring 2 quarts of water to a boil. Cook noodles al dente. Drain in a colander and run cold water over them. Drain again. 2. To the Soup Stock, add the soy sauce and mirin. Bring to a boil. Remove one cup of soup and reserve. Add the noodles and simmer.
3. Meanwhile, in a small pan, cook the duck in one cup of the soup for 5 minutes. Add scallions and bring to a boil. 4. Remove noodles and spoon into six individual bowls. As soon as scallions and duck mixture comes to a boil, pour over noodles in each bowl. Sprinkle with hichimi and serve. |
