Course : Chicken
Serves: 6
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21 ounces buckwheat -- Noodles
6 cups Basic soup stock
1/2 cup Soy sauce
1/4 cup Mirin
8 ounces Boneless duck -- thinly
3 medium Scallions -- sliced
1 piece Hichimi

Preparation / Directions:

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.

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